Pan Fried Pork With Celeriac Potato Cakes Recipes

PAN-FRIED PORK WITH CELERIAC-POTATO CAKES

Steps:

• Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
• Remove the pork from the pan, set aside and keep warm.
• Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
• Add the mustard and the crème fraîche and simmer for 2 minutes.
• Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
• Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
• Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
• Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.

20-GARLIC PORK AND POTATOES SKILLET

Steps:

• Heat oven to 425°F. Rub pork with 1 tablespoon of the melted butter. Rub pork with 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper and the thyme.
• In large bowl, toss remaining 3 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, the potatoes and garlic.
• In 12-inch ovenproof skillet, sear tenderloin over medium-high heat; cook 2 to 4 minutes or until browned on first side. Turn, and immediately remove from heat. Add potato mixture to pan around pork; transfer to oven, and roast 25 to 30 minutes or until pork reaches at least 140°F in center. Remove from oven; transfer pork to cutting board, and tent with foil. Let stand 5 minutes (pork should reach at least 145°F in center after resting); stir potato mixture, and return skillet to oven. Continue to roast 5 to 8 minutes or until potatoes are tender.
• Cut pork into 1/2-inch slices; return to skillet. Top with parsley.

PORK TENDERLOIN WITH CREAMY HERB SAUCE

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often.
• Add pork, and cook until lightly browned.
• Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules.
• Whisk in light cream, stirring until thick.
• Stir in wine.
• Return pork to pan, reduce heat to low, and cover.
• Simmer for 20 minutes, stirring occasionally.

IRISH FADGE (POTATO CAKES)

Steps:

• Mash the potatoes (make sure there are no lumps).
• Sprinkle with salt and drizzle with the butter.
• Knead in enough flour to make a pliable dough (usually 3/4 cup is enough).
• Roll out to about 1/2" thick and cut into round patties about 4"across.
• Heat a non stick skillet and brown on each side 3-4 minutes or until golden brown.
• Serve with butter (you can sprinkle them with sugar if you are serving them as a treat).
• NB: These are very tasty fried in bacon grease and served with breakfast.