Serves 4 prep and cook time 1 hour (+ refrigeration time)
Nutritional count per serving: 77.67g total fat (12.5g saturated fat); 4164kJ (996 cal); 22.2g carbohydrate; 48.7g protein; 12.3g fibre.
Ingredients
- 750g pork fillets
- 6 cloves garlic, crushed
- 1 tablespoon honey
- 2 teaspoons hot paprika
- ¼ cup finely chopped fresh flat-leaf parsley
- 1 cup (250ml) olive oil
- 2 egg yolks
- 1 clove garlic, extra, crushed
- 1 teaspoon finely grated lemon rind
- 2 tablespoons lemon juice
- 1 teaspoon prepared horseradish
- 500g celeriac, trimmed, peeled
- 2 medium (240g) carrots
- 1 large (200g) red apple
- ¾ cup (75g) walnuts, roasted, chopped coarsely
- ½ cup flat-leaf parsley sprigs, extra
Method
- Cut pork into 3cm pieces. Combine garlic, honey, paprika, chopped parsley and 1 tablespoon of the oil in a large bowl. Add pork; toss to coat in mixture. Cover; refrigerate for 3 hours or overnight.
- Blend or process egg yolks, extra garlic, rind and juice until combined. With motor operating, add remaining oil in a thin, steady stream, until dressing thickens and is smooth. Stir in horseradish. Season to taste with sea salt flakes and freshly ground black pepper.
- Using a mandolin or V-slicer, cut the celeriac and carrots into matchsticks; cut apple into thin slices. Place celeriac and apple in a large bowl of water to prevent discolouration.
- Thread pork onto skewers; discard marinade. Cook skewers, in batches, on a heated oiled grill plate (or grill or barbecue), turning, for 2 minutes each side, or until pork is browned and cooked through.
- Drain celeriac and apple. Place in a large bowl with carrot, walnuts and extra parsley sprigs; toss to combine.
- Serve pork skewers with salad, drizzled with dressing.
Not suitable to freeze or microwave.
