Step 1
Place the potatoes in a medium saucepan with enough cold salted water to just cover. Place it on a high heat, bring it to the boil, then reduce heat to medium-high and cook for 12-15 minutes, or until the point of a paring knife can pierce it without sliding right through. Drain and set aside to cool slightly.
Step 2
Cut the potatoes in half and place in a medium bowl with 2 tablespoons of the olive oil, the balsamic, half the parsley and the burrata. Gently toss to combine and set aside.
Step 3
Combine the butter, spring onion and remaining parsley in a small bowl, season with salt and pepper and set aside.
Step 4
Season the pork. Heat the remaining oil in a large nonstick frying pan over high heat. Add the pork and cook for 8 minutes, turning halfway through. Remove the pan from the heat, add the butter and swirl the pan to coat the pork.
Step 5
Serve the pork on the potato salad, drizzled with the melted spring onion butter.
