Remove the meat from the fridge a good hour before you want to cook to allow the meat to warm to room temperature. Now pre-heat the oven to 100 degrees Celsius, peel the sweet potato and chop into chunks approximately 10 cm by 10 cm, then drop into a saucepan of cold water with a teaspoon of salt mixed in and place on a medium heat (it will be ready after another 15 minutes, which should coincide with the rest of the cooking). Mix 8 dessert spoons dry white wine and 4 dessert spoons balsamic vinegar in a bowl and set aside. Turn your attention to the pork and use a piece of kitchen towel to pat dry the meat. Remove any sinew there may be and then slice diagonally across the meat to make steaks approximately 1 inch thick. Next, heat one to two teaspoons of vegetable oil in a large non-stick frying pan, then seal the outside of the meat on all sides in the pan for around a minute on each side (you want the meat to be sealed but not necessarily browned). While sealing the meat, drizzle half the wine/balsamic mix over the top and add the teaspoon of powdered fenugreek. When the meat is sealed, remove the steaks from the pan and wrap in tinfoil, then place in the oven ensuring the meat is sealed in the tin foil. Continue by placing the frying pan you sealed the meat in back on the heat and add the remaining wine/balsamic mix and simmer for 2-3 minutes then reserve and keep warm.
Check the sweet potatoes that should be simmering in the saucepan you put on the heat earlier. If a knife slides easily into them they are ready, drain in a sieve and return to the hot saucepan but not on any heat. Use a masher to mash up the potato, add the chopped spinach and a dessert spoon of Crème légère or yoghurt and the nutmeg, then use the masher to mix and mash thoroughly. At this point, turn off the oven and remove the pork, placing the steaks on the plates you will serve. Pour the meat juice from the tin foil into the wine/balsamic sauce and re-heat to a simmer while you serve the potato mash. Finally drizzle the sauce over the steaks and serve.