Pork with potato rosti and wilted spinach
- 09.03.2017
- 490
This layered pork and potato rosti recipe is a great showstopper for any dinner party.
Recipe «Pork with potato rosti and wilted spinach» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 4 desiree potatoes, peeled, coarsely grated, 5 spring onions, thinly sliced, 1 tbsp reserved for dressing, 1 tbsp finely chopped flat-leaf parsley, 1 tbsp plain flour, 60g butter, melted , 60ml olive oil, 4x 200g pork loin steaks, trimmed, 2 tbsp dry white wine , 1 tbsp lemon juice, 60ml extra virgin olive oil, 300g baby spinach.
Ingredients:
- 4 desiree potatoes, peeled, coarsely grated
- 5 spring onions, thinly sliced, 1 tbsp reserved for dressing
- 1 tbsp finely chopped flat-leaf parsley
- 1 tbsp plain flour
- 60g butter, melted
- 60ml olive oil
- 4x 200g pork loin steaks, trimmed
- 2 tbsp dry white wine
- 1 tbsp lemon juice
- 60ml extra virgin olive oil
- 300g baby spinach
Instructions
- To make rosti, combine potatoes, onions and parsley in a bowl. Transfer to a sieve and, using your hands, squeeze mixture to remove excess moisture. Return to bowl, add flour, then season with salt and pepper.
- Combine butter and olive oil in a small bowl. Heat 2 tablespoons oil mixture in a large, non-stick frying pan over medium heat. Divide rosti mixture into 8 and shape into 3cm rounds. Cook half the rosti, pressing with a spatula to flatten, for 3 minutes each side or until golden. Remove from pan and keep warm. Repeat with 2 tablespoons oil mixture and remaining rosti. Wipe pan clean.
- Heat 1 tablespoon oil mixture in pan. Season pork, then cook for 3 minutes each side or until golden and just cooked through. Transfer to a plate, loosely cover with foil, then rest for 5 minutes. Wipe pan clean and reserve.
- Meanwhile, to make dressing, whisk wine, lemon juice and extra virgin olive oil in a bowl. Season and stir in reserved spring onion. Makes 125ml (1/2 cup).
- Heat remaining 1 tablespoon oil mixture in reserved pan. Add spinach, season, then toss for 1 minute or until wilted.
- Divide half the spinach among plates and top with rosti. Slice each pork steak into quarters on the diagonal, then place 2 pieces on rosti. Repeat layering with remaining spinach, rosti and pork. Drizzle with dressing to serve.