Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy

Name: Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters apple cider; 1 Tbsp apple cider vinegar; 2 teaspoons canola oil; 907 grams celery roots, peeled and chopped into 1-inch cubes; 1 teaspoon celery seed; 3 Tbsps chicken broth; 0 teaspoons dried sage; 590 milliliters low-sodium chicken broth; 0 teaspoons pepper; 2 Golden Delicious apples, peeled, cored and cut into large chunks; 3 sage leaves; 0 teaspoons salt; 59 grams shallots, minced (about; 1 Tbsp sugar

You can never have too many hor d'oeuvre recipes, so give Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy a try. This recipe covers 13% of your daily requirements of vitamins and minerals. One serving contains 160 calories, 5g of protein, and 4g of fat. This recipe serves 4. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. Head to the store and pick up sage leaves, apple cider vinegar, salt, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. If you like this recipe, you might also like recipes such as Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree, Celery-Root and Apple Purée, and Celery Root And Apple Puree.

Instructions

Combine celery root, onion, apple, sage and chicken broth in a 4-quart saucepan, Bring to a boil, reduce heat and simmer for 15 minutes, until celery root is tender.

Ingredients you will need

Chicken Broth

Celeriac

Apple

Onion

Sage

Equipment you will use

Sauce Pan

Remove sage leaves and drain stock, reserving liquid.

Ingredients you will need

Sage

Stock

Place cooked mixture into a food processor with salt and add 1/2 cup reserved liquid, then more liquid by the tablespoon to achieve desired consistency. Puree for 30 seconds until smooth. Reserve (mixture will stay warm in food processor bowl for about 30 minutes).

Ingredients you will need

Salt

Equipment you will use

Food Processor

Bowl

Make Pork: Preheat broiler. Pat pork loin dry with paper towels.

Ingredients you will need

Pork Loin

Pork

Equipment you will use

Paper Towels

Broiler

Combine sugar, celery seed, sage, salt and pepper in a small bowl. Rub spice mixture all over pork loin.

Ingredients you will need

Salt And Pepper

Celery Seed

Pork Loin

Sugar

Sage

Dry Seasoning Rub

Equipment you will use

Bowl

Place on broiling tray and broil approximately 7 to 8 minutes per side, until meat is cooked but still pinkish in center.

Ingredients you will need

Meat

Remove and let rest 5 minutes, then slice into 1/4-inch slices.

Heat oil in a medium-sized saute pan over medium heat,

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Saute shallots, stirring often, until soft and translucent but not brown about 5 minutes.

Ingredients you will need

Shallot

Add apple cider and cook until all but 2 tablespoons of the cider has been cooked away and shallots are glazed with reduced cider, about 4-5 minutes.

Ingredients you will need

Apple Cider

Shallot

Cider

Add chicken broth, vinegar and salt and cook an additional 2 minutes. To serve, spoon 1 cup puree onto a plate. Top with 4 slices of pork and 1 1/2 tablespoons cider gravy.

Ingredients you will need

Chicken Broth

Vinegar