Ingredients

• 1 tbsp vegetable oil
• 50g/2oz smoked streaky bacon
• cut into 0.5cm/¼in strips
• 600g/1 lb 5oz Jersey new potatoes
• skin on
• cooked
• cooled
• cut into slices
• 1 small bunch spring onions
• sliced finely on the diagonal
• 40g/1½oz Sao Jorge cheese (or other semi-hard cows' milk cheese)
• grated
• salt and freshly ground black pepper
• 2 small pork fillets
• each weighing about 300g/10oz
• trimmed of sinew and cut into 2.5cm/1in-thick slices
• 1-2 tbsp extra virgin olive oil
• 1 large gherkin
• finely chopped
• 1 sprig dill
• roughly chopped
• drizzle olive oil
• 1 tsp paprika
• to garnish

Directions

• For the sautéed potatoes
• heat the oil in a frying pan over a medium heat. Add the bacon and fry gently for 4-5 minutes
• until the fat is rendered and the bacon turns lightly golden-brown.
• Add the sliced potatoes and fry for 4-5 minutes
• turning the potatoes occasionally
• until the potatoes turn golden-brown.
• Add the spring onions to the pan and stir into the other ingredients.
• Sprinkle the cheese over the ingredients in the pan
• remove the pan from the heat and set aside so the cheese melts slightly in the residual heat.
• Season with freshly ground black pepper and taste for salt (you may not need to add any salt because of the saltiness of the bacon).
• For the pork
• gently flatten each pork slice with the palm of your hand.
• Rub each slice with olive oil and season with salt and freshly ground black pepper.
• Heat a griddle pan until hot
• add the pork slices and cook for 2-3 minutes on both sides
• or until just cooked (you may need to do this in batches to avoid overcrowding the pan). Remove the slices from the pan and set aside to rest for a few minutes.
• For the gherkin and dill sauce
• place the gherkin and dill in a bowl and mix well. Add just enough olive oil to bind the ingredients together.
• To serve
• spoon the sautéed potatoes onto four serving plates. Top with slices of the pork and finish with a spoonful of the sauce. Dust with a little paprika. and serve.