Parma Pork with Potato Salad

Name: Parma Pork with Potato Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: European
Ingredients: 175 g New potatoes, scrubbed and thickly sliced; 3 Celery sticks, thickly sliced; 3 tbsp Plain yogurt; 2 Gherkins, sliced; ¼ tsp Caraway seeds; ½ tsp Dijon mustard; 200 g Lean pork tenderloin; 2 tsp Fresh sage, chopped; 2 Parma ham slices; 1 tsp Rapeseed oil; 2 tsp Balsamic vinegar; 2 handfuls Mixed salad leaves; Black pepper to taste

Recipe GLPRa948fae0bef914

European

Main Course

30 min

200 cal

Servings: 4

Stovetop

SNAP eligible

Pan-seared pork tenderloin wrapped in Parma ham, served alongside a creamy potato and celery salad dressed with yogurt, gherkins, and caraway seeds. A light, protein-rich Nordic-inspired dish that's elegant yet simple.

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Ingredients

175 g New potatoes, scrubbed and thickly sliced

3 Celery sticks, thickly sliced

3 tbsp Plain yogurt

2 Gherkins, sliced

¼ tsp Caraway seeds

½ tsp Dijon mustard

200 g Lean pork tenderloin

2 tsp Fresh sage, chopped

2 Parma ham slices

1 tsp Rapeseed oil

2 tsp Balsamic vinegar

2 handfuls Mixed salad leaves

Black pepper to taste

Directions

Bring a large pot of water to a rolling boil. Add the sliced potatoes and celery, then cook for 8 minutes until the potatoes are tender but still hold their shape. Meanwhile, in a small bowl, combine the yogurt, sliced gherkins, caraway seeds, and Dijon mustard. Set aside.
Drain the cooked potatoes and celery thoroughly in a colander and set aside to cool slightly for 2-3 minutes.
Place each pork tenderloin piece between two sheets of plastic wrap or parchment paper. Using a rolling pin, gently pound and flatten the pork to an even thickness of about ¼ inch.
Season the flattened pork pieces generously with black pepper on both sides. Sprinkle the chopped sage evenly over the top of each piece, then place a slice of Parma ham on top of each, pressing gently to adhere.
Heat the rapeseed oil in a non-stick skillet over medium-high heat. Once hot, carefully place the ham-wrapped pork into the pan and cook for 2-3 minutes on the first side until the Parma ham is lightly crisped and the pork is beginning to brown.
Gently turn the pork over using tongs or a spatula and cook for another 2-3 minutes on the second side. The internal temperature should reach 145°F (63°C). Drizzle the balsamic vinegar around the pork in the pan and let it sizzle for 30 seconds, then remove from heat.
Fold the cooled potatoes and celery into the yogurt-gherkin dressing until well coated.
Divide the dressed potato salad among four plates. Top each with a Parma ham-wrapped pork tenderloin, spoon any pan juices over the pork, and serve with a handful of fresh salad leaves on the side.

Comments

Grocery List Plus Editorial Staff4

Caraway seed and Parma ham force a second stop—caraway is rare at the Charlotte chains listed, and Parma ham may require Publix or a specialty counter rather than a quick grab at Harris Teeter or Food Lion. The 30-minute stated time is optimistic if you're boiling potatoes from scratch; plan 40 minutes with potato cooling time included. Cost per serving runs $4.50–$5.50 because of the Parma ham and pork cutlets, which is reasonable but not budget-friendly. The dish reheats well as a cold salad, making it good for next-day lunch.