Pork Tenderloin with Sage and Celeriac Dauphinoise

Succulent pan-fried pork tenderloin paired with a creamy, layered celeriac and cheddar bake seasoned with fresh sage and garlic.

Dinner Pork Main Course Gluten Free Celeriac

Estimated Nutrition

Calories

1271.2

kcal / serving

2542.4 kcal total

Carbs

27.4g

per serving

54.8 g total

Fat

99.1g

per serving

198.2 g total

Protein

69.8g

per serving

139.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Apple Chutney

Dairy

Butter

for greasing

100

Cheddar Cheese

mature, grated

150

Double Cream

Milk

full-fat

Butter

Meat

400

Pork Tenderloin

two 200g pieces

NutsSeeds

tbsp

Sage

finely chopped

piece

Garlic

cloves, crushed

to taste

Salt

to taste

Black Pepper

freshly ground

Vegetables

400

Celeriac

peeled and thinly sliced

100

Green Beans

fine

Method

Preheat the oven to 180°C.

Grease an ovenproof dish with butter and place a layer of celeriac slices on the base.

Season with salt and pepper and sprinkle with sage and cheese.

Repeat the layers until celeriac is used, reserving one third of the cheese.

Combine the cream, milk, and garlic and pour the mixture over the celeriac.

Top with remaining cheese and bake for 60 minutes until tender.

Melt butter in a pan and season the pork with salt and pepper.

Slice the pork into 2.5cm pieces and fry for 3 minutes on each side.

Serve the pork with rounds of dauphinoise, green beans, and apple chutney.