Bavarian Potato Salad with Griddled Pork Medallions

Per Serving

RI%

KCAL

386

19%

Fat

16.4g

23%

Sat Fat

2.8g

14%

Sugar

6.4g

Salt

1.0g

16%

Prep in:

20 mins.

Cook in:

10 mins.

Serves:

2 Cost per Serving

Potato Type

Salad

Ingredients

300g salad potatoes, such as Charlotte or Maris Peer, pre-boiled, cooled and roughly chopped
1 pork fillet tenderloin , sliced into 1.5cm medallions

For the pork marinade:
2 tablespoons olive oil
2 tablespoons cider vinegar
1 teaspoon ground paprika
1 teaspoon dried oregano
1 garlic clove, peeled and grated
¼ teaspoon fine salt
2 teaspoons caraway seeds, crushed with a pestle and mortar
1 teaspoon wholegrain mustard

For the potato salad:
1 small banana shallot, peeled and finely chopped
½ tablespoon cider vinegar
1 teaspoon Dijon mustard
3 stalks fresh dill leaves
30g gherkins, finely chopped
50g radishes, topped, tailed and thinly sliced (using a mandolin would be ideal for this as well)

Method:

Inspired by the vinegar-based traditional potato salads of Bavaria, often made with onions or shallots, mustard and sprinkled with dill. Usually served room temperature, but never hot.

Mix together the pork marinade ingredients. Add the pork to a large plastic food bag, add the marinade, seal and leave for at least half an hour (or ideally overnight) in the fridge.
Meanwhile, prepare the potato salad; gently mix all the ingredients together with the cooked potatoes.
Heat a griddle pan over a high , reduce the heat to moderate and cook the pork medallions for 2 minutes on each side then serve with the potato salad.

Find more recipes like this one bbq, Lunch & Dinner, Meal Occasions, Meat Lovers, Pork, Quick Recipes, Seasonal Recipes, Spring, Under 400 Calories, World Flavours
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