Pan-fried pork with creamy potato salad

By Drum Digital
16 October 2014

Pork fillet is a tender cut that takes only a few minutes to cook. The barbecue marinade complements the meat perfectly.

Serves 4

Preparation: 10 min

Marinating: 10 min

Cooking: 20 min

250 ml (1 c) tomato sauce

30 ml (2 T) Worcester sauce

30 ml (2 T) maple syrup

10 ml (2 t) paprika

300 g pork fillet

500 g baby potatoes, sliced

10 ml (2 t) oil

125 ml (½ c) mayonnaise

handful of fresh coriander, chopped

2 spring onions, thinly sliced

3 anchovies, chopped

salt and pepper

Combine the tomato sauce, Worcester sauce, maple syrup and paprika in a marinating dish. Add the pork, turn to coat well and set aside for 10 minutes to marinate.

Put the potatoes in a saucepan of salted cold water and bring to the boil. Cook for 20 minutes or until tender. Drain and set aside to cool.

Heat the oil in a pan and fry the pork, turning to brown all over, for about 12 minutes or until done but still moist.

Mix the potatoes, mayonnaise, coriander, spring onions, anchovies, salt and pepper in a bowl.

Slice the pork and serve with the potato salad.

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