Creamy Bacon Pasta Salad
Crisp bacon, green beans, spinach, and cucumber tossed with red lentil fusilli in a light lemon crème fraîche dressing.
Rosemary Pork with Crushed Chive Potatoes
This rosemary pork with crushed chive potatoes is hearty enough for a weekend supper but simple enough for a busy weeknight. Pan-seared pork medallions are rested before slicing, while buttery potatoes are gently crushed and folded with fresh chives for texture.
A quick mustard cream sauce ties everything together with a little richness and tang. Serve with steamed greens or peas for balance, and spoon plenty of sauce over both the pork and potatoes.
Method
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- Put the potatoes in a pan of salted cold water, bring to the boil, then simmer for 15 to 18 minutes until tender.
- Drain the potatoes, return them to the warm pan, and lightly crush with half the butter, half the chives, a pinch of salt, and black pepper. Cover to keep warm.
- Season the pork medallions with salt, pepper, and the chopped rosemary.
- Heat olive oil and 10g butter in a large frying pan over medium-high heat. Sear the pork for 2 to 3 minutes per side until golden and just cooked through.
- Transfer the pork to a warm plate and rest for 5 minutes.
- Lower the heat to medium. Add the garlic to the same pan and cook for 30 seconds, then stir in the mustard and chicken stock, scraping up any browned bits.
- Pour in the cream and simmer for 2 to 3 minutes until lightly thickened. Stir in the remaining butter and adjust seasoning.
- Slice the rested pork, fold the remaining chives through the potatoes, and serve with the mustard cream sauce spooned over the top.
Ingredients
- 40g Unsalted butter divided
- 1 tbsp Olive Oil
- Black Pepper freshly ground, to taste
- Sea Salt, to taste
- 1 tbsp Fresh rosemary finely chopped
- 2 Garlic Cloves finely chopped
- 80ml Chicken Stock hot
- 400g Pork tenderloin trimmed and cut into 2cm medallions
- 1 tbsp Dijon Mustard
- 500g Anya potatoes washed
- 2 tbsp Fresh chives finely chopped
- 120ml Double cream
Notes
Let the pork rest for 5 minutes before slicing so it stays juicy.
Warm the milk before mashing the potatoes for a smoother texture.
Add a squeeze of lemon to the sauce at the end if you want a brighter finish.
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