Recipe Of The Week: Balsamic Pork With Celeriac Mash

January 25 2019

Slow-cooking the onions in stock and balsamic makes a deliciously sweet sauce for this low-cal pork fillet without any added sugar.

Image credit: Jeremy Simons

0:20 Prep | 2:10 Cook | 4 Servings | Easy

INGREDIENTS

700g pork scotch fillet roast, fat trimmed

2 red onions, thinly sliced

4 garlic cloves, thinly sliced

2 teaspoon fennel seeds

2 teaspoons chopped fresh rosemary

2 1/2 tablespoons balsamic vinegar

250ml (1 cup) gluten-free salt-reduced chicken stock

350g potatoes, peeled, chopped

1 small celeriac, peeled, chopped

2 tablespoons milk, warmed

2 tablespoons chopped fresh continental parsley

1 long fresh red chilli, deseeded, chopped

2 teaspoons finely grated lemon rind

2 bunches broccolini, steamed, to serve

METHOD

Step 1

Preheat oven to 160C/140C fan forced. Lightly spray a large flameproof casserole dish with oil and heat over high heat. Add the pork. Cook, turning, for 2 minutes each side or until browned. Transfer to a plate.

Step 2

Return dish to medium heat. Add onion, garlic, fennel and rosemary. Cook, stirring, for 5 minutes or until softened. Add balsamic vinegar. Simmer for 1 minute. Add stock and 125ml (1 ⁄2 cup) water. Bring to the boil. Return the pork to the pan. Cover and bake for 2 hours or until pork is tender. Shred pork.

Step 3

Meanwhile, cook potato and celeriac in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Add milk and mash until smooth. Season.

Step 4

Combine parsley, chilli and rind in a bowl. Divide mash and broccolini among plates. Top with shredded pork, spoon over pan juices and sprinkle with parsley mixture.

NOTES

Celeriac has a mild celery-like flavour and is a great addition to a low-fat, low-carb mash. It has less than a third of the carbohydrate of potato and it’s also low in calories and rich in dietary fibre.

Pork scotch fillet is an ideal cut for braising – just trim any excess fat. It’s an excellent source of protein, iron, zinc and magnesium, and is rich in B vitamins.

Recipe developed by Chrissy Freer for Taste Magazine