Starters · Cold starter
Chilled Pork & Celery Mustard Salad
Tender pork medallions with crunchy celery and a creamy mustard dressing, served as a small cold salad.
Serve chilled
- Prep
- 20 min
- Cook & chill
- 105 min
- Total
- 125 min
- Servings
- 4
- Method
- Stovetop
MAKE IT YOUR PORTION
How many are you cooking for?
Choose your servings. Ingredient amounts and printouts update together.
Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Pork tenderloinraw, cut into 2 cm medallions240 g
- Celerythinly sliced140 g
- Cucumberdiced100 g
- Sour creamCultured, regular70 g
- Yellow mustardPrepared, yellow15 g
- Lemon juiceRaw15 g
- Olive oilSalad or cooking oil10 g
- Parsleychopped6 g
- SaltTable salt1.5 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Season the pork with half the salt and pepper. Warm the oil in a skillet over medium heat.
- Cook the medallions for about 3–4 minutes per side, until the center reaches 145°F (63°C). Rest at least 3 minutes, then cut into bite-size pieces and retain the juices.
- Spread the cooked food and its juices in a shallow container and refrigerate promptly. Chill until cold throughout, allowing about 90 minutes; a deeper or larger batch can take longer.
- Stir sour cream, mustard, lemon juice, parsley and remaining seasoning together. Fold in the chilled pork and juices, celery and cucumber.
- Spoon into 4 servings and serve cold.
Kitchen notes
- Allow at least 90 minutes for chilling after cooking.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 3.4 g
- Fiber
- 0.9 g
- Carbs − fiber
- 2.5 g
- Protein
- 13.6 g
- Fat
- 7.4 g
- Energy
- 135 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
SOMETHING ELSE TO MAKE
More from the starters collection.
Cold starterAI-generated serving suggestion
Chicken & Cucumber Yogurt Cups
Cool cucumber cups filled with lemony chicken, thick yogurt and parsley. A crisp, spoon-free starter.
Cold starterAI-generated serving suggestion
Ham & Cream Cheese Pepper Rolls
Thin roast ham wrapped around cream cheese and crunchy pepper, sliced into small cold rolls.
Cold starterAI-generated serving suggestion
Cold Roast Beef & Radish Salad
Thinly sliced sirloin, peppery radishes and romaine with a sharp mustard dressing.
CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Chilled Pork & Celery Mustard Salad
For 4 servings
Meat & poultry
- Pork tenderloinRaw, separable lean only240 g
Vegetables
- CeleryRaw140 g
- CucumberRaw, with peel100 g
Fruit & berries
- Lemon juiceRaw15 g
Eggs & dairy
- Sour creamCultured, regular70 g
Oils & fats
- Olive oilSalad or cooking oil10 g
Herbs & spices
- Black pepperDried, ground0.5 g
- ParsleyFresh6 g
- SaltTable salt1.5 g
Sauces & pantry
- Yellow mustardPrepared, yellow15 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/pork-celery-mustard-salad/
Choose a valid number of servings before printing.