New potatoes with Lincolnshire pork

(9 ratings)
Lincolnshire pork and potatoes
Lincolnshire pork and potatoes
  • Serves: 2

  • Prep time:

  • Cooking time:

A traditional British, packed with strong flavours. Try serving the pork with homemade apple sauce for a perfect Sunday lunch.


  • 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


  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. 5: Serve on a bed of blanched, grated courgettes.

Your rating

Average rating

  • 3
(9 ratings)

Your comments

comments powered by Disqus

FREE Newsletter