Walnut-stuffed pork with celeriac remoulade

Cooking Meat Walnut-stuffed pork with celeriac remoulade

Winter dishes don’t mean hours of cooking. Whip up this impressive walnut-stuffed pork in less than 30 minutes.

Lables: High fibre Low carb Lower gi Fish free Shellfish free
  1. Preheat oven to 200°C.
  2. Combine walnuts, breadcrumbs, butter and 2 tablespoons parsley in a bowl and season, then divide between the butterflied pork. Fold to enclose the filling, then secure each piece with kitchen string in 4 places.
  3. Heat the oil in a large, ovenproof frypan over medium-high heat. Cook pork, turning, for 3-4 minutes until browned. Transfer to oven and roast for 8-10 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.
  4. Meanwhile, combine celeriac, horseradish, yoghurt, juice and remaining 1 tablespoon parsley in a bowl and season.
  5. Slice pork and serve with the celeriac remoulade and extra walnuts.

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1/2 cup chopped walnuts, plus extra to serve
1 cup sourdough breadcrumbs
30g unsalted butter, melted
1/4 cup finely chopped flat-leaf parsley
2 x 300g pork tenderloins, trimmed, butterflied lengthways
1 tbsp olive oil
600g celeriac, peeled, sliced into matchsticks
2 tbsp horseradish cream
1/2 cup thick Greek-style yoghurt
2 tbsp lemon juice

Adv

Autors
Preparation time
5
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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