Iberian acorn-fed pork with chimichurri sauce, sweet potato chips and mushrooms

Cut the sweet potato finely. Coat it with extra virgin olive oil, salt and pepper and place it on a baking sheet with parchment paper.

Prepare the sauce: first chop the parsley, onion and herbs and then add the oil, vinegar, salt and the spicy touch.

In a hot frying pan with extra virgin olive oil, sauté the mushrooms first and then sear the meat.