Ingredients:
1 tablespoon olive oil
450 g pork tenderloins, 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:
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.
Remove the pork from the pan, set aside and keep warm.
Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
Add the mustard and the creme fraiche and simmer for 2 minutes.
Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
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.
Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
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.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.