Epiosde 3: Pork and Celery

This recipe was featured on “Olga’s Greek Kitchen” aired on Eastlink TV in 2021


Needed for this Recipe:

Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil



900 G Pork Tenderloin

½ C Sunshine Coast Olive Oil Co. Wild Mushroom and Sage Olive Oil

1 Big White Onion

1 Clove Garlic

1 Bunch Celery

1 Cinnamon Stick

4 Bay Leaves

2 Tsp Salt + 1 Tsp

1 ½ Tsp Pepper

½ C White Wine

1 C Celery Water + ¼ C

1 C Tomato Sauce

1 Tbs Tomato Paste



Clean and de-thread your celery. Put the celery in water and parboil it. Remove the celery from the water and reserve the cooking water for later use.

In a deep frying pan, heat your Olive Oil. Grate or finely chop your onion and dice your garlic. First add the onion to your hot oil, cook for 1 minute, then add the garlic. Once your onion is translucent, add the pork tenderloin, which is cut into inch thick medallions. Cook for about 2 minutes, then add cinnamon stick, bay leaves, 2 tsp salt and pepper. Mix and cook until all sides of the pork are seared. Add wine and cook for 10 minutes. Add parboiled celery, 1 cup of celery water and tomato sauce and mix. In a glass, mix tomato paste with ¼ cup of celery water, add to the pan, then add ½ tsp salt. Mix and let cook for half an hour. Remove from heat and serve.