Pan-fried pork with creamy potato salad
- You
- Aug 10, 2015
- 1 min read
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.
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