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’.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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