4 pork filets, mustard, salt and pepper, 400 g mini new potatoes, cooked, 1 bunch of radish, 1 small red onion, 100 g rockets, 1 tbs of parsley, 4 tbs of lemon juice, 2 tbs of capers, 2 tbs of honey, 1 teaspoon of smokked paprika powder, 10 tbs of olive oil + extra, salt and pepper to taste
Mix the honey with 5 tablespoons of olive oil and 2 tbs of lemon juice, and mustard, add smoked paprika powder and salt and pepper to taste. Marinate the pork filets in this liquid for min. 1 hour in the fridge. Cook in hot water the young potatoes in their skin. When they are cooked then get rid of the skin and cut in two. Place them in a plate.
Peel onion and pick it into ringlets, wash radish and cut off the edges of the rocket. Cook (or BBQ) the potatoes in a wok with the onion rings. Place into a bowl the radish and the rockets. Mix 5 tbs of olive oil with 2 tbs of lemon juice, toss the chopped parsley to it and add chopped capers. Mix everything together then add to halved potatoes. Stir everything carefully.
Take out the pork filets from the marinade and place on the top of the grill (the mustard adds an extra delicious flavor to filets). Fry until cooked. Serve them with the “lemony-capery” potato salad.