Bavarian Potato Salad with griddled Pork Medallions

 Bavarian Potato Salad with griddled Pork Medallions
Prep in Prep in:
20 mins
Cook in Cook in:
10 mins
Serves Serves:
2

Method

Mix all ingredients to make the pork marinade. Add the pork to a sandwich bag, add the marinade and leave for at least half an hour (ideally overnight).

Meanwhile, make the potato salad by mixing all the ingredients and stirring through the cooled, cooked potatoes.

Heat a griddle pan over a high heat and cook the medallions for 2 minutes each side. Serve with the potato salad.

 

Ingredients

300g salad potatoes (such as Charlotte), pre-boiled, cooled and roughly chopped

1 pork tenderloin, sliced into 1.5cm medallions

For the pork marinade

2tbsp olive oil

2tbsp cider vinegar

1tsp paprika

1tsp oregano

1 garlic clove, grated

¼tsp fine salt

2tsp caraway seeds, crushed with a pestle and mortar

1tsp grainy mustard

For the potato salad

1 small banana shallot, finely chopped

½tbsp cider vinegar

1tsp Dijon mustard

3 stalks dill, fronds removed

30g gherkins, finely chopped

50g radishes, thinly sliced (a mandolin would be ideal)