Pan Fried Pork With Celeriac Potato Cakes

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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’.

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Steps

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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.

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Remove the pork from the pan , set aside and keep warm.

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Pour the wine into the pan , add the sage and stir well to deglaze the pan.

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And cook until reduced by half.

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Add the mustard and the crme frache and simmer for 2 minutes.

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Meanwhile , in a bowl , except for the oil , mix the remaining ingredients together , and shape into 8 patties.

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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.

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Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.

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Transfer the celeriac-potato cakes to serving plates , top with the pork and spoon the mustard-sage-wine sauce over the pork.

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Serve with steamed green vegetables.

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Ingredients

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olive oil, pork tenderloin, dry white wine, sage, coarse grain mustard, creme fraiche, celeriac, new potatoes, eggs, plain flour, spring onions, fresh ground black pepper