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

Show: Healthy Appetite with Ellie Krieger Episode: Good Cooking

Rated: 5 stars out of 5Rate itRead users' reviews (13)

RECIPE
COMMENTS & REVIEWS(13)

Cook Time:
45 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 10 min

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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.

Make Gravy:

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

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Comments & Reviews

recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
Patricia Buford, GA 10-04-2009
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Delicious!
Rated: 5 stars out of 5

I took the advice of a previous poster and sauteed the veggies and fruit before adding the stock. Really enhanced the... flavors. Thanks for the advice! Had to substitute celery hearts for the celery root. Could not find it at 3 stores! I simply peeled the celery before cooking it. That way, it was not stingy/tough. My husband and son really liked this. It will definitely be added to my repertoire! Read more
recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
Drew Cranston, RI 09-12-2009
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Great
Rated: 5 stars out of 5

I have made this a few times. I use smashed potatoes with chives and sage rather than the celery root as its easier. I also... double to gravy recipe . This has great flavor and has a nice presentation for guests. Read more
recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
Traci Lawrenceville, GA 09-10-2009
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WOW
Rated: 5 stars out of 5

I finally found celery root, called celery knob at the Korean market. The employee actually tried to talk me out of it, I am... so glad i did not listen. It was a little loose, but I added a bit of flour and a wedge of laughing cow cheese and it thickened right up. I have never broiled meat before, and this was the best tenderloin, aside from grilling, that I have ever made!!!!Read more
recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
dee Saint Augustine, FL 05-05-2009
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Pork Tenderloin with Celery Root and Cider Gravey
Rated: 5 stars out of 5

Wonderful dinner! This was my first experience cooking with celery root. It was such a refreshing dish and paired well with... the pork. My husband enjoyed this dish, I enjoyed this dish. This is a meal I would serve to company. I look forward to having it again.Read more
recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
JoAnne Mountlake Terrace, WA 04-20-2009
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Pork Tenderloin with Celery Root and Cider Gravy
Rated: 5 stars out of 5

This was a wonderful recipe that we will have over and over! I had to go to 4 grocery stores to find the celery root so that... was a challenge. We loved this recipe. The cider gravy I doubled and could of ever tripled. Very good flavor. I added 1T. of flour as we wanted it more gravy-like. I didn't have shallots and used finely cut up onion but that worked very well also. Thank you!Read more
recipe Spice-Rubbed Pork Tenderloin with Celery Root-Apple Puree and Cider Gravy
Daryl Henrietta, NY 04-18-2009
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Pork Loin or Tenderloin
Rated: 5 stars out of 5

I think you mean Pork tenderloin and not Pork Loin.