Grilled pork loin fillet with summery potato salad and corn
From the foundersAlexander Eriksson·Founder & CEO
A fantastic summer dinner straight off the barbecue, with tender pork loin fillet, crisp grilled corn and a creamy potato salad made with lactose-free soured cream.
Ingredients
2 servings
- 400 gpork loin fillet
- 300 gnew potatoes
- 1.5 dllactose-free soured cream
- 225 gpre-cooked corn on the cob
- 10 gbutter
- 100 gradishes
- 0.5 knippedill and chives
- 1 tskDijon mustard
- 1 mskrapeseed oil
How to make it
- 1
Boil the new potatoes in well-salted water until tender. Leave to cool completely and cut into smaller pieces.
- 2
Mix the soured cream, Dijon mustard, finely chopped dill, chives, salt and pepper in a bowl. Fold in the potatoes and sliced radishes.
- 3
Trim the pork loin fillet, brush with half the rapeseed oil and season generously with salt and pepper.
- 4
Brush the corn cobs with the remaining oil.
- 5
Sear the pork over direct heat, then move to indirect heat until the core temperature reaches 68 degrees (about 15-18 minutes). Leave to rest in baking paper for 5 minutes before slicing.
- 6
Grill the corn cobs all over until nicely charred. Top straight away with the butter and a little sea salt flakes.
- 7
Serve the sliced pork with the potato salad and the warm corn.
Kitchen tips
- Let the meat rest properly after grilling and it will stay wonderfully juicy.
- The potato salad can easily be made a few hours ahead, which lets the flavours develop even more.
AI-generated content. Always verify ingredients and allergen information yourself.
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