Pork and Mushroom Salad recipe
information
Cutting the meat and vegetables up into neat strips will improve the appearance of the finished dish, which should be served well chilled.
ingredients
An unusual cold dish for summer, when pork prices are usually at their lowest.
2 pork fillets or tenderloins, each weighing about 350 g (2 oz), well trimmed
vegetable oil
knob of butter
225 g (8 oz) small button mushrooms
juice of 1/2 a lemon
1 small onion, skinned and finely sliced
1 small green pepper, seeded and finely shredded
10 green olives, stoned and chopped
150 ml (5 fl oz) fresh soured cream
1.25 ml (1/4 tsp) mustard powder
salt and pepper
5 ml (1 tsp) chopped fresh marjoram or mint
lemon wedges, to garnish
vegetable oil
knob of butter
225 g (8 oz) small button mushrooms
juice of 1/2 a lemon
1 small onion, skinned and finely sliced
1 small green pepper, seeded and finely shredded
10 green olives, stoned and chopped
150 ml (5 fl oz) fresh soured cream
1.25 ml (1/4 tsp) mustard powder
salt and pepper
5 ml (1 tsp) chopped fresh marjoram or mint
lemon wedges, to garnish
method
1. Cut the pork into 1 cm (1/2 inch) slices on the diagonal, then cut each slice into neat strips, about 5 cm x 0.5 cm (2 x 1/4 inch).
2. Heat a little oil and the butter in a large frying pan, add half the pork and fry quickly to seal the meat. Repeat with remaining meat, then return all to the pan. Lower the heat and slowly cook for about 10 - 15 minutes, until very tender. Using a slotted spoon lift the meat out of the pan and leave to cool.
3. Add the mushrooms to the pan with 50 ml (2 fl oz) water and the lemon juice. Cook, stirring, for
1 - 2 minutes. Using a slotted spoon remove from the pan and leave to cool.
4. Put the onion and green pepper in a pan of cold water, bring to the boil and simmer for 1 - 2 minutes. Drain and cool under running cold water. Stir into the pork with the cooled mushrooms and olives.
5. Mix the soured cream with the mustard, season to taste and stir into the pork mixture. Cover and chill for at least 3 hours.
6. Stir the salad well before serving sprinkled with marjoram or mint and garnished with lemon wedges.
2. Heat a little oil and the butter in a large frying pan, add half the pork and fry quickly to seal the meat. Repeat with remaining meat, then return all to the pan. Lower the heat and slowly cook for about 10 - 15 minutes, until very tender. Using a slotted spoon lift the meat out of the pan and leave to cool.
3. Add the mushrooms to the pan with 50 ml (2 fl oz) water and the lemon juice. Cook, stirring, for
1 - 2 minutes. Using a slotted spoon remove from the pan and leave to cool.
4. Put the onion and green pepper in a pan of cold water, bring to the boil and simmer for 1 - 2 minutes. Drain and cool under running cold water. Stir into the pork with the cooled mushrooms and olives.
5. Mix the soured cream with the mustard, season to taste and stir into the pork mixture. Cover and chill for at least 3 hours.
6. Stir the salad well before serving sprinkled with marjoram or mint and garnished with lemon wedges.
serving amount
serves 6
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