Pork paprika and roast potatoes

Don't let the sound of paprika mislead you... this is not a spicy dish! It's a very creamy and tasty way of cooking pork, probably my favourite meat. Yes it is not the healthiest out there, but it can't hurt every now and then :)

Ingredients

For 2 people

Roast potatoes:

Potato 1 large or 2 medium

Rosemary 4 sprigs

Garlic 3 cloves

Extra virgin olive oil 4 spoons

Salt A sprinkle

Pepper A sprinkle

Paprika Pork:

Pork/Bacon unsmoked medallions 200g

Flour 100g

Extra virgin olive oil 2 spoons

White wine 100ml

Garlic 2 cloves

Paprika 1 teaspoon

Thyme or rosemary 2 sprigs

Water 150ml

Salt A sprinkle

Method

Roast Potatoes:

1. Peel the potatoes and cut them into pieces. Make sure they are not too thick or they won’t cook properly.

2. Place the cut potatoes in a tray. Add the garlic cloves, oil, salt, pepper, rosemary and mix together.

3. Make sure the potatoes are lying flat on the tray so they cook evenly and place them in a pre-heated oven at 200° for about 40 minutes.

Paprika Pork:

Stakes should take about 15 minutes, so start preparing towards the end of the potatoes cooking time.

1. Place the flour in a plate/tray and place the pork medallions one by one and cover them in flour on each side.

2. In a pan, add olive oil, garlic and thyme/rosemary and cook for a couple minutes.

3. Add the pork medallions and cook for a minute on each side, then add white wine. Cook until the wine has evaporated.

4. In the meantime, in a glass add paprika and water and stir together.

5. Add the paprika mix in the pan, add salt and let cook for another 5 minutes. Make sure both sides cook well.