Almond and Honey Mustard Crusted Pork with Celeriac and Spinach Mash

by on June 2, 2015

Almond and Honey Mustard Crusted Pork with Celeriac and Spinach Mash

NoCheating2AlmondMustardPorkThanks to Elissa Jewell
Jewell Body Sculpting


Almond Crust

  • 1 tablespoon wholegrain honey mustard
  • 1 tablespoon ground cardamom
  • ½ tablespoon dried oregano
  • 60g crushed or flaked almonds
  • Sea salt, pepper to season

Celeriac Mash:

  • 1 large raw celeriac root
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • 2 teaspoons olive oil
  • 2 cups raw spinach, extra to serve
  • Sea salt, pepper to season

4 x 180g raw pork cutlet


Peel and chop the celeriac and boil until tender, while cooking – begin prepping your pork. Use a very lightly greased griddle pan or non-stick saucepan and cook the pork steaks through for 3 minutes on each side, just undercooking. Remove from the heat and allow to rest for two minutes.

Turn on your grill and mix together all ingredients for the almond crust.
Place equal portions of the crust on top of each pork fillet and finish for a further 2 minutes under the grill on a medium heat.

While the pork is grilling, in a food processor, place the cooked celeriac, vinegar, honey, olive oil and spinach and blend until smooth. Season to taste then portion on to a plate and serve with the crusted pork

Nutritional Info (per serving):

Prep & Cook Time: 20-30 minutes
Servings: 4

Calories: 380
Protein: 43.5g
Carbs: 9.8g
Fat: 13.9g
Fibre: 12.7g


Low carb main
Contest prep friendly

Meal variations:

To make higher carb: Substitute celeriac for white or sweet potato
To make lower fat: Remove the almonds and create a marinade using the other crust ingredients. Simply add some water to make a sauce consistency and marinade the pork in this overnight.

Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected].