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MasterChef New Zealand


Pork Fillet with Smashed Celeriac, Crispy Sage and Maple Cider Jus

Masterchef New Zealand on TV ONE and TVNZ Ondemand

Pork Fillet with Smashed Celeriac, Crispy Sage and Maple Cider Jus
Recipe by Alex Ford

WINE MATCH: Lindauer Special Reserve Blanc de Blanc

Preparation Time: 25 Minutes

Cooking Time: 30 Minutes

Serves 2

Pork Fillet

300g pork fillet

6 tbsp Dijon mustard

4 tbsp maple syrup

Smashed Celeriac

1 tbsp olive oil

1 tbsp butter

2 medium sized celeriac, peeled, cut into 1cm cubes

10 sage leaves, roughly chopped

Salt and freshly ground black pepper

Maple Cider Jus

2 cups Macs Isaacs Apple cider

4 tbsp maple syrup

1 tbsp butter

Crispy Sage

Canola oil, for frying

10 sage leaves, picked

Green Beans

12 green beans

1 tbsp butter

1 tbsp olive oil


1 cup red cabbage, shredded

1 tbsp butter

1 tbsp olive oil

2 cloves garlic, crushed


1. Preheat oven to 200°C.

2. Prepare the pork fillet by removing any silver skin or sinew. Place the mustard and maple syrup in a mixing bowl and combine to create a marinade. Place the pork in the marinade and coat well. Cover and allow to marinate for 20 minutes.

3. To make the celeriac smash, heat a saucepan over medium high heat with the olive oil and butter. Add the celeriac, sage and season with salt and pepper. Cook for around 5 minutes and then then add ½ cup of water, reduce the heat to medium low and cover the saucepan. Cook for about 20 minutes, or until the water has been absorbed. Remove from the heat and smash the celeriac with a masher.

4. To cook the pork, place a frying pan over high heat and add a splash of olive oil. Add the pork and sear on all sides. When the pork is seared, remove from the pan, reserving the pan juices, place on an oven tray and place in the oven to cook for 12 minutes. Turn the pork half way through the cooking time.   

5. To make the maple cider jus, place the pan which was used to sear the pork over high heat and add the Macs Isaacs Apple cider and 2 tablespoons of maple syrup to the pan. Reduce the liquid over high heat, about 20 minutes, until it starts to become very thick. Add the remaining 2 tablespoons of maple syrup and the butter. Stir until melted and well incorporated and then strain through a sieve. Set aside.

6. To fry the sage leaves, heat some canola oil in a saucepan to 180°C. Add the sage leaves, stir and fry until crisp; about 20 seconds. Remove from the oil and drain on paper towels.

7. Once the pork is cooked, remove from the oven and allow to rest for 6 minutes.

8. While the meat is resting, heat a small frying pan over medium high heat and add the butter and olive oil. Add the cabbage and sauté for about 4 minutes or until tender. Season to taste with salt and pepper. Heat a separate small frying pan over medium high heat, add the butter, olive oil and garlic and then the beans. Cook for a about 3 minutes or until al dente. Season to taste with salt and pepper.

9. To serve, place a large spoon of the celeriac in the centre of a serving dish. Place the cabbage on the celeriac and top with beans. Slice the pork into medallions and arrange on top of the beans. Drizzle over a little of the jus and top with fried sage leaves. 

This recipe is untested in the MasterChef NZ kitchen