Parma pork with potato salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 175g new potatoes(we used Jersey Royals), scrubbed and thickly sliced
- 3 celerysticks, 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 porktenderloin
- 2 tsp chopped sage
- 2 slices Parma ham
- 1 tsp rapeseed oil
- 2 tsp balsamic vinegar
- 2 handfuls salad leaves
Nutrition: Per serving
- kcal293low
- fat9glow
- saturates3g
- carbs20g
- sugars8g
- fibre4g
- protein32g
- salt1.1g
Method
step 1
Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, guerkins, 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.
step 2
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.
step 3
Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.
