PAN-FRIED PORK WITH CELERIAC-POTATO CAKES

Pan-Fried Pork With Celeriac-Potato Cakes image

Provided by bluemoon downunder

Categories Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

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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

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