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% |
Method
Inspired by the vinegar-based traditional potato salads of Bavaria, often made with onions or shallots, mustard and sprinkled with dill. Usually served room temperature, but never hot.
- Mix together the pork marinade ingredients. Add the pork to a large plastic food bag, add the marinade, seal and leave for at least half an hour (or ideally overnight) in the fridge.
- Meanwhile, prepare the potato salad; gently mix all the ingredients together with the cooked potatoes.
- Heat a griddle pan over a high , reduce the heat to moderate and cook the pork medallions for 2 minutes on each side then serve with the potato salad.
Ingredients
300g salad potatoes (such as Charlotte), pre-boiled, cooled and roughly chopped
1 pork fillet tenderloin , sliced into 1.5cm medallions
For the pork marinade:
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon ground paprika
1 teaspoon dried oregano
1 garlic clove, peeled and grated
¼ teaspoon fine salt
2 teaspoons caraway seeds, crushed with a pestle and mortar
1 teaspoon wholegrain mustard
For the potato salad:
1 small banana shallot, peeled and finely chopped
½ tablespoon cider vinegar
1 teaspoon Dijon mustard
3 stalks fresh dill leaves
30g gherkins, finely chopped
50g radishes, topped, tailed and thinly sliced (using a mandolin would be ideal for this as well)
