This hearty dish is inspired by the fusion cooking of America’s Deep South and it’s excellent as a filling family meal. The end result is full of flavour, combining Cajun spices with the sweetness of honey and pineapple. One portion provides more than half the daily adult protein requirement.

Cooking time: 25–30 minutes
Oven temperature: 200°C, 400°F, Gas Mark 6
Calories (per serving): 1589kj/373kcal
Fat (per serving): 6g
Serves 4

1 whole, fully trimmed lean pork fillet (approx 450g/1lb)
30ml (2 tbsp) Cajun spice
900g (2lb) sweet potatoes
2 spring onions, chopped
30ml (2 tbsp) no-fat fromage frais
black pepper
432g (approx) can pineapple rings, drained
5ml (1 tsp) runny honey

Place the pork fillet on a baking tray.
Sprinkle over the Cajun spice and rub it
all over the fillet. Cook in a preheated
oven for 25 minutes.

Meanwhile, peel the sweet potatoes and boil in a large pan of water for 10–15 minutes until softened. Drain and mash then stir through the chopped spring onions and fromage frais. Season well with black pepper.

For the last 15 minutes of cooking time, place the drained pineapple rings on a baking tray and drizzle over the honey. Put in the oven alongside the pork fillet and cook for the remaining time.
 
Serve the pork fillet, cut into slices, with the sweet potato mash, roasted pineapple and some steamed green vegetables.