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.

Recipe «Walnut-stuffed pork with celeriac remoulade» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.