Balsamic pork with celeriac mash

Balsamic pork with celeriac mash

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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

  1. 700g pork scotch fillet roast, fat trimmed
  2. 2 red onions, thinly sliced
  3. 4 garlic cloves, thinly sliced
  4. 2 teaspoon fennel seeds
  5. 2 teaspoons chopped fresh rosemary
  6. 2 1/2 tablespoons balsamic vinegar
  7. 250ml (1 cup) gluten-free salt-reduced chicken stock
  8. 350g potatoes, peeled, chopped
  9. 1 small celeriac, peeled, chopped
  10. 2 tablespoons milk, warmed
  11. 2 tablespoons chopped fresh continental parsley
  12. 1 long fresh red chilli, deseeded, chopped
  13. 2 teaspoons finely grated lemon rind
  14. 2 bunches broccolini, steamed, to serve

The instruction how to make Balsamic pork with celeriac mash

  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.
  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 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.
  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.
  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.

Nutritions of Balsamic pork with celeriac mash

fatContent: 395.545 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 21 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 39 grams protein
sodiumContent:

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