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’.
- 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
- 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.