|Sat Fat 2.8g||14%|
For this recipe, pre-boil the potatoes and allow to cool. Chop roughly and set aside.
Make the potato salad by mixing all the ingredients and stirring through the cooled, chopped potatoes. Set aside.
Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).
Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.
300g Rooster or new potatoes, pre-boiled, cooled and roughly chopped
1 pork tenderloin, sliced into 1.5cm medallion
For the pork marinade
2tbsp olive oil
2tbsp cider vinegar
1 garlic clove, grated
¼tsp fine salt
2tsp caraway seeds, crushed with a pestle and mortar
1tsp grainy mustard
For the potato salad
1 small banana shaped shallot, finely chopped
½tbsp cider vinegar
1 tsp Dijon mustard
3 stalks dill, fronds removed
30g gherkins, finely chopped
50g radishes, thinly sliced (a mandolin would be ideal)
Fresh, summery flavours with peas and mint, coupled with the sweetness of the Parma ham make this a great dish for dining al fresco.
Really simple to make, and the combination of juices from the pork and the fresh lemon really pack flavour!
Why not put the leftovers from your roast chicken to use? This is a really tasty dish that can be frozen and brought out whenever you need a warming boost.
Good source of omega-3 fats
Experience salmon combine with its flavoursome accomplices of mustard, crème fraîche, and green veg in this indulgent, light and fresh recipe.