Panfriedporkwithceleriacpotatocakes Recipes

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PAN-FRIED PORK WITH CELERIAC-POTATO CAKES



Pan-Fried Pork With Celeriac-Potato Cakes image

Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair's 'Low GI Cookbook'.

Provided by bluemoon downunder

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
450 g pork tenderloin, cut into 1 cm strips
2 tablespoons dry white wine
2 tablespoons sage, chopped
1 tablespoon coarse grain mustard
3 tablespoons creme fraiche, low fat
1 head celeriac, about 300g, peeled, grated and squeezed, to remove excess liquid
300 g new potatoes, scrubbed, grated and squeezed, to remove excess liquid
2 eggs, lightly beaten
3 tablespoons plain flour
3 spring onions, finely sliced
fresh ground black pepper, to taste

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Steps:

  • Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
  • Remove the pork from the pan, set aside and keep warm.
  • Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
  • Add the mustard and the crème fraîche and simmer for 2 minutes.
  • Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
  • Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
  • Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
  • Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

Nutrition Facts : Calories 349.4, Fat 16.4, SaturatedFat 6, Cholesterol 195.4, Sodium 101.3, Carbohydrate 19.5, Fiber 2.5, Sugar 1.1, Protein 28.9

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