Recipe Of The Week: Balsamic Pork With Celeriac Mash

January 25 2019

Slow-cooking the onions in stock and balsamic makes a deliciously sweet sauce for this low-cal pork fillet without any added sugar.

Image credit: Jeremy Simons

0:20 Prep | 2:10 Cook | 4 Servings | Easy



700g pork scotch fillet roast, fat trimmed
2 red onions, thinly sliced
4 garlic cloves, thinly sliced
2 teaspoon fennel seeds
2 teaspoons chopped fresh rosemary
2 1/2 tablespoons balsamic vinegar
250ml (1 cup) gluten-free salt-reduced chicken stock
350g potatoes, peeled, chopped
1 small celeriac, peeled, chopped
2 tablespoons milk, warmed
2 tablespoons chopped fresh continental parsley
1 long fresh red chilli, deseeded, chopped
2 teaspoons finely grated lemon rind
2 bunches broccolini, steamed, to serve


Step 1
Preheat oven to 160C/140C fan forced. Lightly spray a large flameproof casserole dish with oil and heat over high heat. Add the pork. Cook, turning, for 2 minutes each side or until browned. Transfer to a plate.
Step 2
Return dish to medium heat. Add onion, garlic, fennel and rosemary. Cook, stirring, for 5 minutes or until softened. Add balsamic vinegar. Simmer for 1 minute. Add stock and 125ml (1 ⁄2 cup) water. Bring to the boil. Return the pork to the pan. Cover and bake for 2 hours or until pork is tender. Shred pork.
Step 3
Meanwhile, cook potato and celeriac in a saucepan of boiling water for 12 minutes or until tender. Drain and return to pan. Add milk and mash until smooth. Season.
Step 4
Combine parsley, chilli and rind in a bowl. Divide mash and broccolini among plates. Top with shredded pork, spoon over pan juices and sprinkle with parsley mixture.


Celeriac has a mild celery-like flavour and is a great addition to a low-fat, low-carb mash. It has less than a third of the carbohydrate of potato and it’s also low in calories and rich in dietary fibre.

Pork scotch fillet is an ideal cut for braising – just trim any excess fat. It’s an excellent source of protein, iron, zinc and magnesium, and is rich in B vitamins.



Recipe developed by Chrissy Freer for Taste Magazine