Savory Pork Tenderloin with Creamy Celeriac and Potato Cakes
Savor the hearty delight of pan-fried pork tenderloin strips, perfectly cooked until golden brown, and complemented by a luxurious creamy mustard-sage-wine sauce. This dish is partnered with golden celeriac and potato cakes that are crispy on the outside and tender inside, creating a delightful texture contrast. Accompanied by an assortment of vibrant steamed green vegetables, such as snow peas or broccoli, this recipe is not only rich in flavors but also adheres to a low-GI diet. Adapted to provide a wholesome and delicious meal, this recipe is inspired by renowned chef Louise Blair’s 'Low GI Cookbook'. Perfect for a family dinner or an elegant gathering, this dish offers a satisfying and nutritious option for pork lovers.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Olive oil
2 tablespoons (Divided for cooking)
Pork tenderloin
450 g (Cut into 1 cm strips)
Dry white wine
2 tablespoons (To deglaze the pan)
Sage
2 tablespoons (Chopped)
Coarse grain mustard
1 tablespoon (For the sauce)
Low-fat crème fraîche
3 tablespoons (For the sauce)
Celeriac
1 head (about 300 g) (Peeled, grated, and excess liquid squeezed out)
New potatoes
300 g (Scrubbed, grated, and excess liquid squeezed out)
Eggs
2 (Lightly beaten)
Plain flour
3 tablespoons (For binding the patties)
Spring onions
3 (Finely sliced)
Black pepper
To taste (For seasoning)
Instructions
1
In a non-stick frying pan, heat 1 tablespoon of olive oil over medium-high heat. Season the pork tenderloin strips with freshly ground black pepper.
2
Add the seasoned pork to the pan and sauté for 3-4 minutes, turning occasionally, until the strips are browned and cooked through. Remove the pork from the pan and keep it warm covered with foil.
3
Pour the dry white wine into the same pan to deglaze, scraping any bits from the bottom. Stir in the chopped sage and allow the mixture to simmer until it's reduced by half.
4
Once reduced, whisk in the coarse grain mustard and low-fat crème fraîche. Let the sauce simmer for an additional 2 minutes, stirring occasionally, until it’s creamy and well combined.
5
While the sauce is simmering, prepare the celeriac-potato cakes. In a mixing bowl, combine the grated celeriac, grated new potatoes, beaten eggs, plain flour, spring onions, and season with pepper. Mix well until uniform.
6
Shape the mixture into 8 patties about 1 cm thick.
7
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the celeriac-potato cakes and fry for 4-5 minutes on each side, or until they are golden brown and crispy.
8
Drain the celeriac-potato cakes on paper towels to remove excess oil.
9
To serve, place the celeriac-potato cakes on each plate, top with the warm pork tenderloin, and generously spoon the creamy mustard-sage-wine sauce over the pork. Add the steamed green vegetables on the side for a balanced meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish in this recipe?
The main dish is Savory Pork Tenderloin with Creamy Celeriac and Potato Cakes.
What type of meat is used for this dish?
The recipe uses 450 grams of pork tenderloin.
How should the pork tenderloin be sliced?
The pork tenderloin should be cut into 1 cm strips.
How long should the pork strips be sautéed?
The pork strips should be sautéed for 3-4 minutes until browned and cooked through.
What ingredients are in the creamy sauce?
The sauce is made from dry white wine, chopped sage, coarse grain mustard, and low-fat crème fraîche.
What type of wine is recommended for deglazing?
The recipe calls for 2 tablespoons of dry white wine to deglaze the pan.
What herb is used to flavor the pork sauce?
Two tablespoons of chopped fresh sage are used for the sauce.
What kind of mustard should I use?
Coarse grain mustard is specified for the creamy sauce.
What is used to make the sauce creamy but healthy?
Three tablespoons of low-fat crème fraîche are used to provide creaminess.
How long should the sauce simmer after adding mustard and cream?
The sauce should simmer for an additional 2 minutes until it is well combined.
What vegetables are used for the cakes?
The cakes are made using grated celeriac and new potatoes.
How much celeriac is needed for the recipe?
You will need one head of celeriac, which is approximately 300 grams.
How should the celeriac and potatoes be prepared for the cakes?
They should be peeled (celeriac) or scrubbed (potatoes), grated, and then have the excess liquid squeezed out.
Why do you need to squeeze the liquid out of the vegetables?
Squeezing out excess liquid ensures the cakes become crispy rather than soggy during frying.
What ingredients bind the celeriac-potato cakes together?
Two lightly beaten eggs and 3 tablespoons of plain flour act as the binding agents.
Are there any onions in the recipe?
Yes, 3 finely sliced spring onions are included in the cake mixture.
How many patties does the mixture make?
The mixture should be shaped into 8 patties.
How thick should the celeriac-potato patties be?
The patties should be shaped to approximately 1 cm thick.
How long do the cakes take to fry?
The cakes should be fried for 4-5 minutes on each side until golden brown.
What should you do after frying the cakes?
Drain them on paper towels to remove any excess cooking oil.
What type of oil is used for cooking?
The recipe uses a total of 2 tablespoons of olive oil.
Is this recipe suitable for a low-GI diet?
Yes, it is specifically noted as being suitable for a low-GI (Glycemic Index) diet.
Who is the original inspiration for this recipe?
The recipe is inspired by chef Louise Blair's 'Low GI Cookbook'.
What sides are recommended to serve with the pork?
Steamed green vegetables such as snow peas or broccoli are recommended for a balanced meal.
How do you keep the pork warm while making the sauce?
Once cooked, remove the pork from the pan and cover it with foil to keep it warm.
How do you finish the sauce after adding the wine?
Simmer the wine and sage mixture until it has reduced by half before whisking in the mustard and cream.
What seasoning is used in the recipe?
Freshly ground black pepper is used to taste for seasoning the meat and the cake mixture.
What texture should the celeriac-potato cakes have?
They should be crispy on the outside and tender on the inside.
Can I serve this for a formal occasion?
Yes, the description notes it is perfect for both family dinners and elegant gatherings.
How is the dish finally plated?
Place the cakes on the plate, top with the warm pork, and spoon the sauce generously over the meat.