- 175g new potatoes (we used Jersey Royals), scrubbed and thickly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 celery sticks, thickly sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 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
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 2 tsp chopped sage
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 2 slices Parma ham
- 1 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 2 handfuls salad leaves
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.
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.
Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.