Pork medallions with coconut rum sauce and lotus root crisps by The Rare Welsh Bit - Porc Blasus

Ingredients

• 600g (roughly 8) pork medallions (or tenderloin sliced into medallions 1.5cm thick)
• 30ml dark rum
• 50ml coconut milk
• 50ml double cream
• 1 tsp dried thyme
• 50g shallots, peeled and finely diced
• 125ml chicken stock
• ½ tsp freshly grated nutmeg or ¾ tsp ground nutmeg
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• ¼ tsp salt
• ¼ tsp ground black pepper
• 1kg sweet potato, peeled and roughly chopped
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• salt and pepper, to taste
• 200g fresh spinach
• 1 tbsp coconut oil
• 150g fresh lotus root (check your Asian supermarket; frozen or canned will work if you can’t find fresh)
• ¼ tsp chilli powder (optional)
• vegetable oil for frying