Name: Walnut-stuffed pork with celeriac remoulade
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 60g walnut; 70g breadcrumbs; 30g unsalted butter, melted; 62.50 ml finely chopped flat-leaf parsley; 2 x 300g pork tenderloins, trimmed, butterflied lengthways; 18.20 gm olive oil; 600g celeriac, peeled, sliced into matchsticks; 40.00 ml horseradish cream; 140g yoghurt; 42.00 gm lemon juice

Walnut-stuffed pork with celeriac remoulade

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Prep Time:
5 minutes

Cook Time:
20 minutes

Total Time:
25 minutes

Make quick and impressive walnut-stuffed pork for winter in under 30 minutes.

Ingredients:

60g walnut
70g breadcrumbs
30g unsalted butter, melted
62.50 ml finely chopped flat-leaf parsley
2 x 300g pork tenderloins, trimmed, butterflied lengthways
600g celeriac, peeled, sliced into matchsticks
40.00 ml horseradish cream
140g yoghurt

Instructions:

Heat your oven to 200°C.
Mix walnuts, breadcrumbs, butter, and 2 tablespoons parsley in a bowl, season, then stuff into the butterflied pork. Secure each piece with kitchen string in 4 places.
Start by heating the oil in a large ovenproof frypan over medium-high heat. Brown the pork by cooking it for 3-4 minutes, then transfer it to the oven to roast for 8-10 minutes until fully cooked. Rest the pork for 5 minutes, loosely covered with foil before serving.
Mix the celeriac, horseradish, yogurt, juice, and remaining 1 tablespoon of parsley in a bowl, and season to taste.
Serve thinly sliced pork accompanied by the celeriac remoulade and extra walnuts for added crunch.

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