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A plate serving parma pork with potato salad

Parma pork with potato salad

A star rating of 4.1 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Try this pork and potato salad for lunch or as a healthy dinner. The pork is wrapped in Parma ham which packs in flavour yet is low fat and low calorie

  • Gluten-free
  • Healthy
Nutrition: Per serving
low inkcal293
low infat9g


  • 175g new potatoes (we used Jersey Royals), scrubbed and 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 rapeseed oil
  • 2 tsp balsamic vinegar
  • 2 handfuls salad leaves


  • 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.

Recipe from Good Food magazine, June 2017

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A star rating of 4.1 out of 5.11 ratings

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