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Categories:
potatoes sour cream lemon juice sugar dill cucumber crispy shallots breadcrumbs pork tenderloin eggs flour ghee milk butter nutmeg parsley lemons
Viewed: 38 - Published at: 8 years agoIngredients
- 2 1/4 lb potatoes, peeled, cut into chunks
- 3/4 cup sour cream
- 4-5 tbsp lemon juice
- 1-2 tsp sugar
- 1 bunch fresh dill, chopped
- 1 None cucumber, peeled, finely sliced
- 3.5 oz crispy shallots or fried onions
- 1 cup breadcrumbs
- 1 1/4 lb pork tenderloin, cut into 8 slices, pounded thin
- 2 None eggs, lightly beaten
- 4 tbsp flour, sifted
- 3 tbsp ghee (clarified butter)
- 1 cup milk
- 3 1/2 tbsp butter
- 1 pinch nutmeg
- 4 sprigs fresh parsley, leaves roughly chopped
- 2 None lemons, halved, to serve
Method
- Cook potatoes in boiling salted water for about 20 mins.
- Meanwhile, to prepare the cucumber salad, combine sour cream, lemon juice and sugar. Season. Mix in chopped dill then toss with cucumber slices. Set aside.
- Combine crispy shallots and breadcrumbs. Dredge pork slices in flour, shaking off excess. Dip in egg then coat in breadcrumb mixture. Heat ghee in a nonstick frying pan. Fry pork for 2-3 mins per side. Set aside.
- Heat milk and butter. Drain potatoes then add milk mixture and mash. Season and add nutmeg.
- Arrange pork on serving plates with mashed potatoes. Sprinkle with parsley and serve with cucumber salad and lemon halves.
