400g pork tenderloin cut into bitesize chunks
1 medium onion, finely chopped
1 small celeriac (about 400g), peeled and diced
1 clove of garlic, finely chopped
300 beer (lager)
100ml chicken stock
2 sprigs of fresh rosemary
1/4 savoy cabbage, sliced (outer leaves removed)
1 dessertspoon plain flour
preparation 7 mins • you cook for 9 mins •
Watch a 30 second preview of my cook-along video below
This is one of my favourite recipes and a perfect meal for a cold winter evening. The recipe uses pork tenderloin combined with the earthy flavour of beer, cooked until the pork is melt in your mouth tender. The flavour of the beer also combines fantastically with warming celeriac and rosemary, and the dish is finished off with crunchy savoy cabbage. This is a two part recipe. In part one we get everything cooking. In part two we cook the cabbage and finish everything off.
Large saucepan, preferably that can go from the hob straight into the oven
OR a saucepan AND an oven dish with lid
Large pan of salted boiling water
Colander to drain the cabbage
Spoons to stir
Before you start, preheat your oven to 170c. Have all the ingredients out, except the cabbage, and put a large pan on the hob on a high heat. Now click here!
Before you start, take your pan out of the oven. Have your pan of salted boiling water on the hob with the cabbage nearby. Now click here!