Bavarian Potato Salad with griddled Pork Medallions

Prep in:
20 mins
Cook in:
10 mins
Serves:
2
Per Serving %RI
KCAL 386 19%
Fat 16.4g 23%
Sat Fat 2.8g 14%
Sugar 6.4g 7%
Salt 1.0g 16%

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.

Ingredients

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

1tsp paprika

1tsp oregano

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)

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 1tsp paprika 1tsp oregano 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)

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