Pan-Fried Pork With Celeriac-Potato Cakes
35 mins (prep 20, cooking 15)
14 ingredients
4 servings
Pan-fried pork tenderloin strips, in a creamy mustard-sage-wine sauce - which is low in the bad fats - served with celeriac-potato cakes, and steamed green vegetables, such as snow peas or broccoli. Adapted from English chef Louise Blair’s ‘Low GI Cookbook’.

Categories:  <-60-mins , holiday , european , st.-patrick's-day , main-dish , pork-loins , meat , pork , english , time-to-make ,
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Serving Size (228.42 g)
Servings 4
Amount per Serving
Calories 124.57 Calories from Fat 55.8
% Daily Value *
Total Fat 6.2g 38.18%
Saturated Fat 1.85g 36.91%
Trans Fat 0.0g %
Cholesterol 3.88mg 5.18%
Sodium 38.49mg 6.42%
Total Carbohydrate 14.93g 19.9%
Dietary Fiber 3.29 g 52.65%
Sugars 0.48 g %
Protein 2.2g 17.59%
Vitamin A 472.69IU% Vitamin C 2.5mg%
Calcium 142.43mg% Iron 2.6mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
pork tenderloin, coarse grain mustard, new potatoes, fresh ground black pepper