- 0:05 Prep
- 0:20 Cook
- 4 Servings
- Capable cooks
Winter dishes don’t mean hours of cooking. Whip up this impressive walnut-stuffed pork in less than 30 minutes.
Ingredients
- 1/2 cup (60g) chopped walnuts, plus extra to serve
- 1 cup (70g) sourdough breadcrumbs
- 30g unsalted butter, melted
- 1/4 cup finely chopped flat-leaf parsley
- 2 x 300g pork tenderloins, trimmed, butterflied lengthways
- 1 tablespoon olive oil
- 600g celeriac, peeled, sliced into matchsticks
- 2 tablespoons horseradish cream
- 1/2 cup (140g) thick Greek-style yoghurt
- 2 tablespoons lemon juice
Method
- Step 1Preheat oven to 200°C.
- Step 2Combine 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.
- Step 3Heat 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.
- Step 4Meanwhile, combine celeriac, horseradish, yoghurt, juice and remaining 1 tablespoon parsley in a bowl and season.
- Step 5Slice pork and serve with the celeriac remoulade and extra walnuts.
- High fibre
- Low carb
- Lower gi
Nutrition
2152 kj
Energy
26g
Fat Total
8g
Saturated Fat
10g
Fibre
43g
Protein
167mg
Cholesterol
405.4mg
Sodium
11g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
- Author: Phoebe Wood
- Image credit: Jeremy Simons
- Publication: delicious.
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