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Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
2007, Ellie Krieger All rights reserved Show: Healthy Appetite with Ellie Krieger Episode: Good Cooking Overall User Rating: 
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Outstanding
06/28/2008 at 06:36pm
User: Debbie from Bartlett, TN User Rating:
I didn't expect it to be as good as it was.
Something is missing
03/22/2008 at 11:37pm
User: Anonymous User Rating:
I liked her process of broiling the pork. That was a quick and easy way to cook the tenderloin to perfection. However, the celeriac and apple mixture was missing something. I think the veggies should have been sauteed rather than boiled to bring out their natural sugars. I also added more salt than was said, and 1 tbsp. of salted butter for extra creaminess. Also, the gravy was good, but it had a vinegary taste at the end. I added some of the pork juices and it made it taste much better. Also, the portions are very odd. My husband and I ate almost a whole pork tenderloin (.75 lbs), and all of the gravy. However, we had tons of celeriac mixture left! So, I would suggest doubling the gravy and meat for four people. Or halving the celeriac mixture and eating the meal for two!!