•  1kg chat (baby) potatoes
•  1 tablespoon vegetable oil
•  2 x 350g pork fillets, trimmed
•  2 teaspoons cracked black pepper
•  1 teaspoon sea salt flakes
•  2 tablespoons olive oil
•  2 stalks celery, shaved
•  150g baby spinach leaves

sour cream dressing

•  ½ cup (120g) sour cream
•  1 tablespoon seeded mustard
•  2 teaspoons white wine vinegar
•  1 clove garlic, crushed
•  ¼ cup (60ml) water

  Preheat oven to 200°C (390ºF). To make the sour cream dressing, place the sour cream, mustard, vinegar, garlic and water in a bowl and stir to combine.

  Place the potatoes and vegetable oil in a baking dish, toss to coat and roast for 45 minutes until golden. Heat a frying pan over high heat. Brush the pork with olive oil, salt and pepper and cook for 1 minute each side. Place the pork on a baking tray and cook in the oven for 10 minutes or until cooked through. Slice the pork. Toss the potatoes, celery, spinach and half the dressing to coat, arrange the potato salad and pork on plates and spoon over the remaining dressing to serve. Serves 4.