Pan-fried pork with creamy potato salad

By admin
13 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

1 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.

2 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.

3 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.

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

5 Slice the pork and serve with the potato salad.

-Hope Malau

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