The irony is not lost on us when we say we love a delicious pork meal for dinner. Yes, our pet, Pinot d’Pig would be mortified!
If you’re looking for a delicious meal that will please the adults and kids in your home, then this tender pork and potato recipe served with creamy mushroom sauce, is a perfect choice. It pairs fabulously with our Holm Oak 2018 Chardonnay.
500g white baby potatoes, sliced into 0.5cm slices
1 lemon, zested and juiced
olive oil, to drizzle
2x 400g pork fillet, trimmed of any sinew and cut into 2cm slices
1 tsp smoked paprika
8 shallots, sliced
200g swiss mushrooms, thinly sliced
2 garlic cloves, peeled and finely sliced
150ml Holm Oak 2018 Chardonnay
½ cup sour cream
Watercress or mixed salad leaves, to serve
- Preheat oven to 180c. Line a baking tray with baking paper. Toss the potatoes with the lemon zest and juice, salt, pepper and a drizzle of olive oil. Spread out the potatoes on the tray and roast for 15-20 minutes or until golden and cooked through.
- Meanwhile, coat the pork slices in the paprika and lightly season with salt and pepper. Heat a large frying pan and add half the butter. Once it has melted, add half the pork and cook for 2 mins each side, then transfer to a plate to keep warm. Repeat with remaining butter and pork. Add the shallots, mushrooms and garlic to the pan and cook for 5 minutes, stirring occasionally. Add the wine and sour cream, then return the pork to the pan and bring to a simmer. Cook for 2-3 mins.
- To serve, divide the potatoes between the plates with the pork and sauce. Serve with watercress or mixed salad leaves.
Image Source: Tesco