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1/3 Photos of Pan-Fried Pork With Celeriac-Potato Cakes
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’.
Units: US | Metric
Serving Size: 1 (252 g)
Servings Per Recipe: 4
The following items or measurements are not included:
coarse grain mustard