Spiced Pork Tenderloin with Apple and Celeriac Remoulade

# Spiced Pork Tenderloin with Apple and Celeriac Remoulade

There's something quietly brilliant about pork tenderloin — it cooks fast, stays lean, and takes on bold flavours without complaint. Pair it with a sharp, creamy celeriac remoulade and you've got a midweek dinner that feels far more considered than the effort involved.

Why Pork Tenderloin Deserves More Attention

Pork tenderloin is one of the most underrated cuts in the butcher's cabinet. It's genuinely lean — comparable to a skinless chicken breast in terms of fat content — yet it has far more flavour and a satisfying texture that holds up beautifully to spicing.

It's also forgiving in a practical sense. The whole tenderloin cooks through in around 20 minutes, rests quickly, and slices cleanly. That makes it a genuinely useful piece of protein for weeknight cooking, not just something you pull out for guests.

The main risk is overcooking it, which turns it dry and chalky. The target internal temperature is 63°C (145°F) — slightly pink in the centre is absolutely fine and, frankly, preferable. A meat thermometer takes all the guesswork out of it.

The Spice Blend: Warm Without Being Overpowering

The spicing here is built around smoked paprika, ground cumin, and a little coriander, with black pepper and a touch of dried chilli for depth. It's a warm, earthy profile that complements pork's natural sweetness without turning the dish into something aggressively spiced.

A small amount of brown sugar in the rub helps the exterior caramelise in the pan, creating a slightly sticky crust that contrasts nicely with the creamy remoulade alongside it. This isn't about sweetness — it's about texture and colour on the surface of the meat.

The rub is mixed dry and pressed onto the tenderloin at least 15 minutes before cooking, or up to overnight in the fridge if you're planning ahead. The longer it sits, the more the spices penetrate the surface.

Celeriac Remoulade: The Underdog Side

Celeriac often gets overlooked — it's knobbly, strange-looking, and not exactly the star of the vegetable aisle. But grated raw and dressed well, it transforms into one of the best things you can put on a plate alongside rich or spiced meat.

Classic French remoulade uses mayonnaise, Dijon mustard, lemon juice, and capers or herbs. This version keeps that base but adds grated apple for brightness and a little natural sweetness that bridges the gap between the sharp dressing and the warm spiced pork.

The key with celeriac remoulade is to dress it while the celeriac is freshly grated — it oxidises and browns quickly once cut. A squeeze of lemon juice stirred through immediately after grating keeps it looking fresh and adds to the overall acidity of the dish.

What the Evidence Shows

Pork tenderloin is a genuinely useful source of lean protein, providing around 26g of protein per 100g cooked, with roughly 3–4g of fat. It's also a good source of B vitamins, particularly B1 (thiamine), B3 (niacin), and B6, which are involved in energy metabolism and nervous system function.

Celeriac brings something nutritionally interesting to the table as well. It's low in calories but provides a decent amount of vitamin K and vitamin C, along with phosphorus. Its fibre content supports gut health, and because it's eaten raw in remoulade, none of that is lost to cooking.

The apple in the remoulade isn't just there for flavour. Apples contain quercetin and other polyphenols — plant compounds associated with anti-inflammatory effects in ongoing research, though it's worth noting that most of this evidence comes from observational studies rather than clinical trials. Still, a crisp apple grated into your dinner is never a bad idea.

The combination of protein, fibre, and healthy fats from the mayonnaise in the remoulade makes this a well-balanced plate that keeps you full without feeling heavy.

What Makes This Work Nutritionally

The real strength of this dish is in how the macros stack up without any deliberate effort to make it "healthy" — it just is, by virtue of the ingredients.

A generous serving of spiced pork tenderloin with a substantial portion of remoulade lands at roughly 380–420 calories, with around 35–38g of protein, moderate fat from the mayo-based dressing, and a useful hit of fibre from the celeriac and apple. Those numbers make it a solid choice if you're tracking macros or simply trying to eat well without weighing everything obsessively.

The dish is naturally gluten-free as written, and the remoulade can easily be made lighter by using half mayonnaise and half Greek yoghurt — this drops the fat slightly and adds a little extra protein without noticeably changing the texture.

How to Cook It

Serves 2 | Prep: 20 minutes | Cook: 20 minutes

For the spiced tenderloin: - 400g pork tenderloin - 1 tsp smoked paprika - ½ tsp ground cumin - ½ tsp ground coriander - ¼ tsp dried chilli flakes - ½ tsp brown sugar - ½ tsp fine salt - Black pepper - 1 tbsp olive oil

For the remoulade: - 300g celeriac, peeled - 1 small eating apple (a Cox or Braeburn works well) - 3 tbsp mayonnaise - 1 tsp Dijon mustard - Juice of half a lemon - 1 tbsp capers, roughly chopped - Small handful of flat-leaf parsley, chopped - Salt and pepper

Method:

Mix the dry spices, sugar, and salt together. Pat the pork tenderloin dry with kitchen paper, then press the spice rub all over the surface. Leave to sit at room temperature for 15 minutes while you make the remoulade.

Peel and coarsely grate the celeriac, then immediately toss with the lemon juice to prevent browning. Grate the apple (no need to peel) and add to the celeriac. Stir through the mayonnaise, mustard, capers, and parsley. Season well and set aside.

Heat a heavy-based frying pan or oven-safe skillet over medium-high heat with the olive oil. Sear the pork tenderloin for 2–3 minutes on each side until a dark crust forms. Transfer to an oven preheated to 200°C (180°C fan) and roast for 12–15 minutes, or until the internal temperature reads 63°C. Rest for 5 minutes before slicing.

Slice the rested tenderloin on a slight diagonal and serve alongside the remoulade. A few dressed leaves or some roasted new potatoes round it out if you want more on the plate.

Practical Takeaways

• Use a thermometer. It genuinely removes all anxiety from cooking pork. 63°C means juicy; anything above 70°C means dry.
• Make extra remoulade. It keeps in the fridge for up to two days and is excellent in sandwiches, alongside smoked fish, or spooned over a jacket potato.
• The rub works on chicken thighs too if you need to switch it up — same timings, same temperature.
• Grate the apple with the skin on. It adds colour and you won't notice it texturally once dressed.
• If you're cooking for four, just buy two tenderloins and run them side by side in the pan — no other adjustments needed.

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