| New potatoes with mustard pork |
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Preparation time: 15 minutes
Cooking time: 30 minutes 300g (11oz) pork fillet 1 tbsp red wine vinegar 3 tbsp olive oil 1 tsp wholegrain mustard Salt and freshly ground black pepper 250g (9oz) British new potatoes, scrubbed and sliced 75g (3oz) button mushrooms, halved 4 tbsp double cream 1 tbsp freshly chopped parsley 2 courgettes, coarsely grated and blanched Cut the pork into 6 diagonal slices. Mix the vinegar, 1 tbsp oil, the mustard, and a little salt and pepper in a bowl, then add the pork. Place the potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender, and then drain. Heat the remaining oil in a frying pan and fry the potatoes for 4-5 minutes until golden. Remove from the pan and set aside. Add the pork and mushrooms to the pan and fry for 5-6 minutes until browned on both sides. Return the potatoes to the pan and add the cream and parsley. Bring to the boil and season to taste. Serve on a bed of blanched, grated courgettes. Serves 2 |
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