Pork Loin with Parma Ham and Potatoes

Charmaine Lu -
  • 150g new potatoes, thickly sliced
  • 3 sliced celery stalks
  • 3 tbsp yoghurt
  • 200g sliced gherkins
  • ¼ tsp caraway seeds
  • ¼ tsp English mustard
  • 2 x 100g pork tenderloin pieces
  • 2 tsp chopped sage leaves
  • 2 slices of Parma ham or prosciutto
  • 1 tsp olive oil
  • 2 tsp balsamic vinegar
  • 2 handfuls of watercress salad
  • Boil the potato and celery slices in a pan for 8 mins. Meanwhile, add the gherkins, yoghurt, caraway, mustard and seasoning in a bowl, then stir in the cooked potato and celery and toss to combine. Set aside.
  • Bash the pork loins with a rolling pin to flatten, then sprinkle with some pepper and the sage. Top each piece with a slice of Parma ham, then fry in the oil for a couple of mins on each side, turning carefully to keep the ham in place. Add the vinegar and let it sizzle in the pan for a minute or two, then remove the pork to a plate. When ready, serve with the potato salad on the side along with some watercress.
15 mins
2 serving