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

1. 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.
2. Add the macadamia nuts and pork crackle to one of the bowls, then set both aside.
3. 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.
4. Add the milk and butter to the pan, season generously with salt and pepper then mash until silky and smooth. Cover and keep warm.
5. 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.
6. 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.
7. Brush the glaze onto the meat then roll the pork in the toasted macadamia crust, pressing firmly to coat. Slice each tenderloin in half.
8. Serve the crusted tenderloins on a bed of mash with steamed green beans on the side.

https://sunporkfreshfoods.com.au/recipes/pork-crackle-and-macadamia-encrusted-pork/