Beef / Pork

pan-fried pork with celeriac and sweet potato cakes is for Dinner.

pan-fried pork with celeriac and sweet potato cakes takes 20 minutes to prepare.

pan-fried pork with celeriac and sweet potato cakes takes 15 minutes to cook.

pan-fried pork with celeriac and sweet potato cakes makes 4 servings.

The ingredients for pan-fried pork with celeriac and sweet potato cakes are:

1 tbsp olive oil
450g pork tenderloin cut into 1cm slices
3 tbsp sherry
2 tsp chopped sage
1 tbsp wholegrain mustard
60g ricotta
300g celeraic, peeled, grated and squeezed, to remove excess liquid
300g sweet potatoes, peeled, grated and squeezed, to remove excess liquid
2 eggs, beaten
3 tbsp plain flour
3 spring onions, finely sliced
pepper

Here is how you make pan-fried pork with celeriac and sweet potato cakes:

1) Heat a little of the oil in a frying pan. Season the pork with plenty of pepper, add to the pan and fry for 3-4 minutes ubtil browned all over and cooked through. Remove from the pan and keep warm.2)Pour the sherry into the pan, add the sage and stir to deglaze the pan. Cook until reduced by half. Add the mustard and ricotta and simmer for 2 minutes.3) Meanwhile, in a bowl, mix the remaining ingredients, except the oil, togather and form into 8 patties4) Heat the remaining oil in a frying pan, add the sweet potato cakes and fry for 4-5 minutes on each side until golden, pressing down with a spatula to ensure that the mixture sticks together.5) Place the pork on top of the potato cakes, spoon over the sauce and serve with a selection of steamed vegetables.Number of Servings: 4Recipe submitted by SparkPeople user KIMBAG.

The nutritional information for pan-fried pork with celeriac and sweet potato cakes is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 412.1

• Total Fat: 14.8 g
• Cholesterol: 190.0 mg
• Sodium: 213.5 mg
• Total Carbs: 27.8 g
• Dietary Fiber: 3.4 g
• Protein: 38.6 g