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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through. | 2. Remove the pork from the pan, set aside and keep warm. | 3. Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half. | 4. Add the mustard and the crème fraîche and simmer for 2 minutes. | 5. Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties. | 6. Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden. | 7. Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil. | 8. Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pork tenderloin	450	g	cut	540.0	0.0	92.925	15.885
white wine	2	tablespoons		-	-	-	-
sage	2	tablespoons	chopped	-	-	-	-
grain mustard	1	tablespoon	coarse	-	-	-	-
creme fraiche	3	tablespoons		-	-	-	-
celeriac	1		peeled grated squeezed	-	-	-	-
new potato	300		scrubbed grated squeezed	-	-	-	-
egg	2		beaten	143.0	0.72	12.56	9.51
plain flour	3	tablespoons		-	-	-	-
spring onion	3		sliced	-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.