Ingredients:
Almond crust:
- 1 tablespoon wholegrain honey mustard
- 1 tablespoon ground cardamom
- ½ tablespoon dried oregano
- 60g crushed or flaked almonds
- Sea salt, pepper to season
Celeriac Mash:
- 1 large raw celeriac root
- 1 teaspoon apple cider vinegar
- 1 teaspoon honey
- 2 teaspoons olive oil
- 2 cups raw spinach, extra to serve
- Sea salt, pepper to season
- 4 x 180g raw pork cutlet
Method:
Peel and chop the celeriac and boil until tender, while cooking – begin prepping your pork. Use a very lightly greased griddle pan or non-stick saucepan and cook the pork steaks through for 3 minutes on each side, just undercooking. Remove from the heat and allow to rest for two minutes.
Turn on your grill and mix together all ingredients for the almond crust.
Place equal portions of the crust on top of each pork fillet and finish for a further 2 minutes under the grill on a medium heat.
While the pork is grilling, in a food processor, place the cooked celeriac, vinegar, honey, olive oil and spinach and blend until smooth. Season to taste then portion on to a plate and serve with the crusted pork
Nutritional info per serve (4)
Calories: 380
Protein: 43.5g
Carbs: 9.8g
Fat: 13.9g
Fibre: 12.7g