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Parma Pork with Potato Salad |
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| Serves 2 |
Prep 15 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
175g new potatoes (we used Jersey Royals), scrubbed & thickly
sliced
3 celery sticks, thickly sliced
3 tbsp bio yogurt
2 gherkins (about 85g each), sliced
¼ tsp caraway seeds
½ tsp Dijon mustard
2 x 100g pieces lean pork tenderloin
2 tsp chopped sage
2 slices Parma ham
1 tsp vegetable oil
2 tsp balsamic vinegar
2 handfuls salad leaves
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Bring a pan of water to the
boil, add the potatoes and celery and cook for 8 mins.
Meanwhile, mix the yogurt, cucumber, caraway and mustard
in a bowl. When the potatoes and celery are cooked, drain
and set aside for a few mins to cool a little.
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Bash the pork pieces with a
rolling pin to flatten them. Sprinkle over the sage and
some pepper, then top each with a slice of Parma ham. Heat
the oil in a non-stick pan, add the pork and cook for a
couple of mins each side, turning carefully. Add the
balsamic vinegar and let it sizzle in the pan.
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Stir the potatoes and celery
into the dressing and serve with the pork, with some salad
leaves on the side.
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DAILY
DINNERS 
