Seasoned Pork Fillet with Ocopa Sauce, Roasted Sweet Potato & Avocado Salsa
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Destination: Peru. Ocopa sauce is made using yellow chillies, evaporated milk, onion, garlic, crackers, peanuts and huacatay. Huacatay is a herb also known as black mint, which gives a pineapple, mint and floral taste and scent. Ocopa is usually served warm with boiled potatoes and eggs.
Serves 2 · 25 mins + prep
In your box
- 1 pork fillet
- 1 ATLAS ocopa sauce tub
- 1 ATLAS Mexican taco seasoning sachet
- 1 avocado
- 1 lime
- 1 tomato
- 1 sweet potato
- 1 spring onion bunch*
*Use as much or as little of the spring onion as you like.
From your pantry
Salt, olive oil
Equipment
Peeler, char grill pan or barbecue (optional), lined baking tray
Method
1. Prepare the ingredients. Always read the recipe in full before you begin. Preheat the oven to 190°C fan forced. Preheat a char grill pan or barbecue (optional). Wash the vegetables. Peel and cut the sweet potato into 2cm pieces. Dice the tomato and avocado. Thinly slice some of the spring onion. Juice the lime.
2. Cook the sweet potato. Coat the sweet potato pieces in olive oil. Place the pieces on a lined baking tray and cook in the preheated oven for about 25 minutes or until soft and golden. Once cooked, stir the potato through the avocado salsa.
3. Coat the pork. Rub the taco seasoning and a splash of olive oil on the pork fillet.
4. Make the avocado salsa. Combine the avocado, tomato, half of the spring onion and a splash of olive oil. Add the lime juice to taste.
5. Cook the pork (BBQ or stove method). Add the pork to a hot char grill pan or barbecue (or hot frying pan) and cook for about 8–12 minutes, turning several times, or until browned all over. Set aside to rest for at least 5 minutes before slicing. The pork should reach an internal temperature of 63–65°C — you're after a pink blush on the inside.
6. Cook the pork (oven method). Alternatively, sear the outside of the pork until golden all over. Place on a lined baking tray and into the oven for 8–12 minutes or until the internal temperature is 65°C. Cover with foil and set aside to rest for 5 minutes.
7. Heat the ocopa sauce. Add the ocopa sauce to a saucepan. Heat over very low heat, taking care not to boil — you want to just slightly increase the temperature of the sauce.
To serve
Slice the rested pork into 2cm thick slices. Divide the ocopa sauce between serving plates. Divide the sweet potato and avocado salsa and the remaining spring onion. Top with the pork slices.
Chef's tips
- Bring the pork to room temperature before cooking.
Allergens: dairy, garlic, onion, nuts (peanuts).