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

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

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

TOTAL TIME: 1 hr 10 min
Prep: 25 min
Inactive Prep: --
Cook: 45 min
 
YIELD: 4 servings
LEVEL: Intermediate

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:
        MAKE PUREE:
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          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.
          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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          3

          Newest Ratings and Reviews

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          • on June 07, 2011

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            does not say @ what temperature to preheat the oven

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          • on May 09, 2011

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            I thought the pork was very flavorful and juicy, the only change I made was to use Splenda instead of sugar for the rub. I also added about 1T of corn starch to the apple cider to thicken up the gravy. I was a bit disappointed in the puree however. It was my first experience with Celery Root and I was really looking forward to it. It basically tasted like warm applesauce, just a little blander. Not sure about making the puree again, but the spice rub for the pork was good and will definately use it again!

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