Pan-Seared Pork Loin Medallions with Creamy Celeriac Puree and Sautéed Mushrooms
Tender pan-seared pork loin medallions paired with a smooth, lactose-free celeriac puree and earthy sautéed mushrooms, offering a comforting and elegant winter meal.
Ingredients
- Garlic5 g
- Plant-Based Milk75 ml
- Olive Oil5 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Pork Loin260 g
- Celeriac260 g
- Mushroom125 g
- Fresh Thyme1 sprig
Instructions
- 1Step 1
Peel and dice the celeriac into 1-inch cubes. Place in a saucepan, cover with water, and bring to a boil. Cook for 10-12 minutes or until very tender. Drain well.
- 2Step 2
While celeriac cooks, slice the pork loin into 1-inch thick medallions. Season generously with salt and black pepper.
- 3Step 3
In a large skillet, heat half of the olive oil over medium-high heat. Add pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature 63°C/145°F). Remove pork from skillet and let rest.
- 4Step 4
In the same skillet, add remaining olive oil, sliced mushrooms, and minced garlic. Sauté for 5-7 minutes until mushrooms are tender and browned.
- 5Step 5
Return drained celeriac to the saucepan. Add plant-based milk and a sprig of fresh thyme. Mash until smooth, adding more milk if needed for desired consistency. Season with salt and pepper.
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