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Friday, December 21, 2012,2:31 AM by

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Serves :

Preparation Time :
3 hours

Cooking Time :
1 hour

Preparation Method :

  • Cut the pork into 1 cm slices on the diagonal, then cut each slice into neat strips, about 5 cm x 0.5 cm.
  • 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.
  • Add the mushrooms to the pan with 50 ml water and the lemon juice. Cook, stirring, for 1-2 minutes. Using a slotted spoon remove from the pan and leave to cool.
  • 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.
  • Mix the soured cream with the mustard, season to taste and stir into the pork mixture. Cover and chill for at least 3 hours.
  • Stir the salad well before serving sprinkled with marjoram or mint and garnished with lemon wedges.


  • 2 pork fillets or tenderloins, each weighing about 350 grams, well trimmed
  • Cooking oil
  • Knob of butter
  • 225 grams small button mushrooms
  • Juice of ½ 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 fresh soured cream
  • 1.25 ml mustard powder
  • Salt and pepper
  • 5 ml chopped fresh marjoram or mint
  • Lemon wedges, to garnish

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