Pan-Fried Pork With Celeriac-Potato Cakes Recipe

Name: Pan-Fried Pork With Celeriac-Potato Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 450 g pork tenderloin, 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

Servings: persons

1 tablespoon olive oil
450 g pork tenderloin, 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

1
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.
2
Remove the pork from the pan, set aside and keep warm.
3
Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
4
Add the mustard and the creme fraiche and simmer for 2 minutes.
5
Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
6
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.
7
Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
8
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.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon olive oil, 450 g pork tenderloin, cut into 1 cm strips, 2 tablespoons dry white wine, 2 tablespoons sage, chopped, and more.

Yes, Pan-Fried Pork With Celeriac-Potato Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan-Fried Pork With Celeriac-Potato Cakes

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