Pork Crackle and Macadamia Encrusted Pork
Crackle and crunch! Not only a taste sensation but a perfect combination of tender pork, crunchy pork crackling and macadamia nuts!!
40 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 2 SunPork Fresh Foods Pork Tenderloins
- 2 Tbsp. honey
- 4 tsp. balsamic glaze
- 4 Tbsp. apple cider vinegar
- 4 tsp. Dijon mustard
- 1 tsp. rosemary leaves, chopped
- 120g macadamia nuts, crushed
- 50g pork crackle, crushed
- 500g celeriac, cut into 3 cm cubes
- 1 potato, cut into 3 cm cubes
- 60ml milk
- 50g unsalted butter
- 2 Tbsp. vegetable oil
- Salt and pepper, to taste
- Green beans, to serve
How to make it
- In a large bowl, combine honey, balsamic glaze, apple cider vinegar, Dijon mustard and rosemary to make a glaze. Split the glaze into 2 bowls.
- Add the macadamia nuts and pork crackle to one of the bowls, then set both aside.
- Place the celeriac and potatoes into a large saucepan, then fill with water and bring to the boil. Boil for 15 mins or until soft then drain.
- Add the milk and butter to the pan, season generously with salt and pepper then mash until silky and smooth. Cover and keep warm.
- On a lined baking dish, spread macadamia glaze mix evenly in a single layer, then place under the grill for 5 mins to toast. Check regularly to prevent it burning.
- Heat oil in a large fry-pan over med-high heat. Cook the pork for 4 mins, then flip and cook for a further 4 mins.
- Brush the glaze onto the meat then roll the pork in the toasted macadamia crust, pressing firmly to coat. Slice each tenderloin in half.
- Serve the crusted tenderloins on a bed of mash with steamed green beans on the side.
