Parma Pork with Potato Salad
Recipe GLPRa948fae0bef914
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.
