Slow-cooking the onions in stock and balsamic makes a deliciously sweet sauce for this low-cal pork fillet without any added sugar.
The ingredient of Balsamic pork with celeriac mash
- 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
The instruction how to make Balsamic pork with celeriac mash
- 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.
- 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 u20442 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.
- 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.
- 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.
Nutritions of Balsamic pork with celeriac mashfatContent: 395.545 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 21 grams carbohydrates
cholesterolContent: 39 grams protein