Pork with Creamy Kale Coleslaw Salad

Serves 4, Prep 20 mins, Cook 8 mins NEW FOOD IDEAS

750g packet frozen sweet potato chips 8 x 100g pork loin medallions

CREAMY KALE COLESLAW SALAD 300g bag creamy kale coleslaw kit ½ x 60g bag baby spinach leaves 250g packet cooked whole beetroot,

drained, chopped ¹⁄³ cup fresh mint leaves, plus extra to garnish 1 tblsp bottled light balsamic salad dressing Salt and pepper, to taste

1 Cook chips according to packet directions. 2 Heat an oiled, large, non-stick frying pan over a medium to high heat. Add pork in two batches. Cook for about 2 minutes on each side, or until just cooked through and tender. Remove and stand, lightly covered with foil, for 1 to 2 minutes. 3 To make salad, combine coleslaw with herb and yoghurt dressing from kit, spinach, beetroot, mint and balsamic dressing in a large bowl. Season with salt and pepper and toss well. 4 Serve pork with salad and sweet potato chips. Garnish with extra mint.