how to prepare any night of the weekWalnut-stuffed pork with celeriac remoulade

How’s your day? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Walnut-stuffed pork with celeriac remoulade. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Walnut-stuffed pork with celeriac remoulade is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Walnut-stuffed pork with celeriac remoulade is something that I’ve loved my entire life.

Table of Contents


  • 1/2 cup (60g) chopped walnuts, plus extra to serve
  • 1 cup (70g) sourdough breadcrumbs
  • 30g unsalted butter, melted
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 x 300g pork tenderloins, trimmed, butterflied lengthways
  • 1 tablespoon olive oil
  • 600g celeriac, peeled, sliced into matchsticks
  • 2 tablespoons horseradish cream
  • 1/2 cup (140g) thick Greek-style yoghurt
  • 2 tablespoons lemon juice


  • Step 1
    Preheat oven to 200�C.
  • Step 2
    Combine walnuts, breadcrumbs, butter and 2 tablespoons parsley in a bowl and season, then divide between the butterflied pork. Fold to enclose the filling, then secure each piece with kitchen string in 4 places.
  • Step 3
    Heat the oil in a large, ovenproof frypan over medium-high heat. Cook pork, turning, for 3-4 minutes until browned. Transfer to oven and roast for 8-10 minutes until cooked through. Rest, loosely covered with foil, for 5 minutes.
  • Step 4
    Meanwhile, combine celeriac, horseradish, yoghurt, juice and remaining 1 tablespoon parsley in a bowl and season.
  • Step 5
    Slice pork and serve with the celeriac remoulade and extra walnuts.

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