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New Potatoes with Lincolnshire Pork

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Prep Time: 15 mins
Cook Time: 30 mins
Serves: 2

Ingredients

• 250g new potatoes, scrubbed and thickly sliced
• 300g pork fillet
• 1 tbsp red wine vinegar
• 3 tbsp olive oil
• 1 tsp wholegrain mustard
• Salt and black pepper
• 75g button mushroom, halved
• 4 tbsp double cream
• 1 tbsp freshly chopped parsley
• 2 courgettes, coarsely grated and blanched

Method:

1. Cut the pork into 6 diagonal slices.  Mix the vinegar, 1 tbsp oil, mustard, salt and pepper in a bowl and add the pork.
2. Place the new potatoes in a pan of lightly salted boiling water. Cover and simmer for 15 minutes or until tender then drain.
3. Heat the remaining oil in a frying pan and fry the potatoes for 4-5 minutes until golden.  Remove from the pan and set aside.  Add the pork and mushrooms to the pan and fry for 5-6 minutes until browned on both sides.
4. Return the potatoes to the pan and add the cream and parsley.  Bring to the boil and season to taste.
5. Serve on a bed of blanched, grated courgettes.

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