Pan-Fried Pork With Celeriac-Potato Cakes
"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’."
photo by mightyro_cooking4u
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Made this for 123 Hit Wonders. It was very tasty and easy. I used pork loin chops, sour cream instead of creme fraiche and just potatoes because celeriac is not sold in my area. -
This was so delicious. We have never had celeriac before . YUM. UGLY looking veggie but tasty LOL The hardest part is shredding the veg. My scale does not work so I had to guess at the amount and used 2 cups each of the potato and celeriac and did have to add maybe 1-2 teaspoons more of flour . Plus I have never done potato cakes this way so wasn't quite sure what the consistency should be but all in all they turned out and were YUMMY. I could not find creme fraiche so used a plain yogurt . I did find the sauce a little mustardy for my taste so added just a touch more yogurt but DH loved it as done in the recipe so that is just a personal taste thing. I will be making this again . Made for Newest Zaar Tag 2009
Tweaks
-
Made this for 123 Hit Wonders. It was very tasty and easy. I used pork loin chops, sour cream instead of creme fraiche and just potatoes because celeriac is not sold in my area.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
<br>
<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
