There’s one thing better than a perfectly seasoned, well-cooked piece of pork tenderloin – and that’s a perfectly seasoned, well-cooked piece of pork tenderloin wrapped in Parma ham.
This recipe from BBC Good Food includes a terrific side salad to balance the flavors – but those following Bob’s nutritional plan should leave out the potatoes and ramp up the salad greens.
- 175g new potatoes, scrubbed and thickly sliced
- 3 celery
- sticks, thickly sliced
- 3 tbsp bio yogurt
- 2 gherkins (about 85g each), sliced
- ¼ tsp caraway seeds
- ½ tsp Dijon mustard
- 2 x 100g pieces lean pork
- 2 tsp chopped sage
- 2 slices Parma ham
- 1 tsp olive oil
- 2 tsp balsamic vinegar
- 2 handfuls salad leaves
- Bring a pan of water to the boil, add the potatoes and celery and cook for 8 mins. Meanwhile, mix the yogurt, cucumber, caraway and mustard in a bowl. When the potatoes and celery are cooked, drain and set aside for a few mins to cool a little.
- Bash the pork pieces with a rolling pin to flatten them. Sprinkle over the sage and some pepper, then top each with a slice of Parma ham. Heat the oil in a non-stick pan, add the pork and cook for a couple of mins each side, turning carefully. Add the balsamic vinegar and let it sizzle in the pan.
- Stir the potatoes and celery into the dressing and serve with the pork, with some salad leaves on the side.
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