Mustard pork & sweet potato cake

Recipes / Meat

Detailed step-by-step description of how to cook the dish "Mustard pork & sweet potato cake". Try it by all means

Recipe «Mustard pork & sweet potato cake» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 1/2 tbsp thin cream, 1 1/2 tbsp Dijon mustard, 1 pork fillet, cut in half crossways, 1 20g pkt yellow mustard seeds, 1 orange sweet potato , peeled, coarsely grated , 1 egg, lightly whisked, 90ml olive oil, 3 large green squash, ends trimmed, cut lengthways into 5mm-thick slices .

Ingredients:

  • 2 1/2 tbsp thin cream 
  • 1 1/2 tbsp Dijon mustard 
  • 1 pork fillet, cut in half crossways 
  • 1 20g pkt yellow mustard seeds 
  • 1 orange sweet potato , peeled, coarsely grated 
  • 1 egg, lightly whisked 
  • 90ml olive oil 
  • 3 large green squash, ends trimmed, cut lengthways into 5mm-thick slices 

Instructions

  1. Preheat oven to 180°C. Combine cream and mustard in a small bowl. Cover with plastic wrap and place in the fridge until required.
  2. Roll pork in mustard seeds, pressing to evenly coat. Place in the fridge.
  3. Combine sweet potato and egg in a bowl. Divide the mixture into 4 equal portions and roll each into a ball. Heat 2 tablespoons of oil in a large non-stick frying pan over high heat. Add balls to pan and use an egg lifter to flatten each into a 10cm (diameter) cake. Cook, uncovered, for 2 minutes each side or until golden brown. Transfer to a roasting pan. Add squash pieces and brush with 2 teaspoons of oil. Roast in preheated oven for 10-12 minutes or until cakes are crisp and squash is tender.
  4. Meanwhile, heat remaining oil in frying pan over medium-high heat. Add pork and cook, turning occasionally, for 5 minutes or until sealed. Transfer to a baking tray and cook in oven for 10 minutes or until just cooked through. Cover loosely with foil and set aside for 3-4 minutes to rest.
  5. Cut each pork piece into 6 slices. Place potato cakes on plates and top with pork slices. Scatter over squash and drizzle with the Dijon cream.