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Balsamic pork with celeriac mash
Balsamic pork with celeriac mash
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Prep Time:
20 minutes
Cook Time:
130 minutes
Total Time:
150 minutes
Caramelize onions in stock and balsamic for a naturally sweet sauce for low-cal pork fillet, no sugar needed.
Ingredients:
  • 700g pork scotch fillet roast, fat trimmed
  • 2 red onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 2 tsp fennel seeds
  • 2 tsp chopped fresh rosemary
  • 50.00 ml balsamic vinegar
  • 250ml (1 cup) gluten-free salt-reduced chicken stock
  • 350g potatoes, peeled, chopped
  • 1 small celeriac, peeled, chopped
  • 41.20 gm milk, warmed
  • 40.00 ml chopped fresh continental parsley
  • 1 long fresh red chilli, deseeded, chopped
  • 2 tsp finely grated lemon rind
  • 2 bunches broccolini, steamed, to serve
Instructions:
  • 1. Preheat your oven to 160C/140C fan forced. Spray a large flameproof casserole dish with oil and heat it over high heat. Sear the pork for 2 minutes on each side until nicely browned. Transfer the pork to a plate.
  • Once the heat is at medium, toss in the onion, garlic, fennel, and rosemary. Sauté for 5 minutes until they become tender. Pour in the balsamic vinegar and let it simmer for 1 minute. Add the stock and 125ml (1 ⁄2 cup) water, bring to a boil, and reintroduce the pork to the mix. Cover and bake for 2 hours until the pork is easily shreddable. Enjoy the shredded pork!
  • Cook the potato and celeriac in boiling water until tender, about 12 minutes. Drain and return to the pan, then mash with milk until smooth. Season to taste.
  • Mix parsley, chili, and rind in a bowl. Serve mashed potatoes and broccolini on plates. Add shredded pork on top, drizzle with pan juices, and sprinkle with the parsley mixture.

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