Pork and Apple Rosti with Kawakawa Infusion

Ingredients

• 800 g Potatoes
• 500 g Pork tenderloin
• 2 medium Apple
• 4 large Kawakawa leaves
• 3 tablespoons Olive oil
• 0.75 teaspoon Salt
• 0.25 teaspoon Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Grate the potatoes coarsely and squeeze out excess moisture.
2. 2Season with salt and pepper.
3. 3Heat 2 tablespoons of olive oil in a large skillet over medium heat.
4. 4Press the grated potatoes into the skillet to form a large rosti.
5. 5Cook for 10-12 minutes per side, or until golden brown and crispy.
6. 6Cut pork tenderloin into small cubes.
7. 7In a separate pan, heat 1 tablespoon of olive oil over medium heat.
8. 8Add pork and cook until browned.
9. 9Add diced apples and kawakawa leaves, cook until apples are tender.
10. 10Season with salt and pepper.
11. 11Serve pork and apple mixture over the potato rosti.

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