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

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
2007, Ellie Krieger All rights reserved

Ingredients
Puree:
2 (1-pound) celery roots, peeled and chopped into 1-inch cubes
1/2 small onion, chopped (about 1/2 cup)
2 Golden Delicious apples, peeled, cored and cut into large chunks
3 sage leaves
2 1/2 cups low-sodium chicken broth
1/4 teaspoon salt

Pork:
1 (1-pound pork loin, trimmed of visible fat
1 tablespoon sugar
1 teaspoon celery seed
1/4 teaspoon dried sage
1/4 teaspoon salt
1/8 teaspoon pepper

Gravy:
2 teaspoons canola oil
2 shallots, minced (about 1/4 cup)
1/2 cup apple cider
3 tablespoons chicken broth
1 tablespoon apple cider vinegar
1/4 teaspoon salt

Make Puree:

Directions
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.
Remove sage leaves and drain stock, reserving liquid. 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).

Make Pork: Preheat broiler. Pat pork loin dry with paper towels. Combine sugar, celery seed, sage,
salt and pepper in a small bowl. Rub spice mixture all over pork loin. Place on broiling tray and
broil approximately 7 to 8 minutes per side, until meat is cooked but still pinkish in center.
Remove and let rest 5 minutes, then slice into 1/4-inch slices.

Ingredients
Make Gravy:

Directions
Heat oil in a medium-sized saute pan over medium heat, Saute shallots,
stirring often, until soft and translucent but not brown about 5 minutes. 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. 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.

Per Serving: 1 serving = 1 cup puree, 4 1/4-inch slices pork, 1 1/2 tablespoons gravy
Calories 350; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 4 g, Poly Fat 1.5 g) ; Protein 31 g; Carb 41 g;

Fiber 6 g; Cholesterol 74 mg; Sodium 746 mg
Excellent source of: Protein, Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K,
Manganese, Phosphorus, Potassium, Selenium
Good source of: Vitamin B12, Pantothenic Acid, Copper, Iron, Calcium, Magnesium, Zinc