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    You are in: Home / Recipes / Pan-Fried Pork With Celeriac-Potato Cakes Recipe
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    Pan-Fried Pork With Celeriac-Potato Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    bluemoon downunder's Note:

    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’.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      Remove the pork from the pan, set aside and keep warm.
    3. 3
      Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
    4. 4
      Add the mustard and the crème fraîche and simmer for 2 minutes.
    5. 5
      Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
    6. 6
      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.
    7. 7
      Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
    8. 8
      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.

    Ratings & Reviews:

    • on June 09, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 04, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Pan-Fried Pork With Celeriac-Potato Cakes

    Serving Size: 1 (252 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 349.3
     
    Calories from Fat 147
    42%
    Total Fat 16.3 g
    25%
    Saturated Fat 6.0 g
    30%
    Cholesterol 195.4 mg
    65%
    Sodium 101.3 mg
    4%
    Total Carbohydrate 19.5 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.1 g
    4%
    Protein 28.9 g
    57%

    The following items or measurements are not included:

    coarse grain mustard

    celeriac

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