Porcini-Crusted Pork Tenderloin with Celery Root Puree
By Jessica RudolphPublished on August 24, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
1½ pounds celery root, peeled and sliced ¼ inch thick2½ cups chicken broth, divided8 tablespoons unsalted butter, divided1¾ teaspoons table salt, divided1¼ teaspoons pepper, divided⅛ ounce dried porcini mushrooms, ground fine5 teaspoons all-purpose flour, divided2 (12- to 16-ounce) pork tenderloins, trimmed½ cup dry sherry 2 tablespoons chopped fresh chives
Before You Begin
Use a spice grinder to grind the porcini mushrooms. You can use a countertop blender for the celery root if you don't have an immersion blender.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Bring celery root, 1½ cups broth, 6 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook, stirring occasionally, until celery root is tender, about 20 minutes. Off heat, process with immersion blender until smooth.
- Meanwhile, combine mushrooms, 1 tablespoon flour, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper in bowl. Sprinkle pork evenly with mushroom mixture. Melt 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat. Cook pork until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until meat registers 135 degrees, 10 to 14 minutes. Transfer pork to carving board and tent with foil.
- Add remaining 2 teaspoons flour to fat left in skillet and cook over medium-high heat for 1 minute. Whisk in sherry and remaining 1 cup broth and cook until thickened, about 5 minutes. Off heat, stir in chives and remaining 1 tablespoon butter. Slice pork and serve with celery root and sauce.
Time
40 minutesYield
Serves 4Ingredients
1½ pounds celery root, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
8 tablespoons unsalted butter, divided
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
⅛ ounce dried porcini mushrooms, ground fine
5 teaspoons all-purpose flour, divided
2 (12- to 16-ounce) pork tenderloins, trimmed
½ cup dry sherry
2 tablespoons chopped fresh chives
Ingredients
1½ pounds celery root, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
8 tablespoons unsalted butter, divided
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
⅛ ounce dried porcini mushrooms, ground fine
5 teaspoons all-purpose flour, divided
2 (12- to 16-ounce) pork tenderloins, trimmed
½ cup dry sherry
2 tablespoons chopped fresh chives
Ingredients
1½ pounds celery root, peeled and sliced ¼ inch thick
2½ cups chicken broth, divided
8 tablespoons unsalted butter, divided
1¾ teaspoons table salt, divided
1¼ teaspoons pepper, divided
⅛ ounce dried porcini mushrooms, ground fine
5 teaspoons all-purpose flour, divided
2 (12- to 16-ounce) pork tenderloins, trimmed
½ cup dry sherry
2 tablespoons chopped fresh chives
Why This Recipe Works
Ground porcini mushrooms made a supersavory crust on the seared pork tenderloin.
Before You Begin
Use a spice grinder to grind the porcini mushrooms. You can use a countertop blender for the celery root if you don't have an immersion blender.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Bring celery root, 1½ cups broth, 6 tablespoons butter, ¾ teaspoon salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook, stirring occasionally, until celery root is tender, about 20 minutes. Off heat, process with immersion blender until smooth.
- Meanwhile, combine mushrooms, 1 tablespoon flour, remaining 1 teaspoon salt, and remaining ¾ teaspoon pepper in bowl. Sprinkle pork evenly with mushroom mixture. Melt 1 tablespoon butter in 12-inch ovensafe nonstick skillet over medium-high heat. Cook pork until browned on all sides, about 8 minutes. Transfer skillet to oven and roast until meat registers 135 degrees, 10 to 14 minutes. Transfer pork to carving board and tent with foil.
- Add remaining 2 teaspoons flour to fat left in skillet and cook over medium-high heat for 1 minute. Whisk in sherry and remaining 1 cup broth and cook until thickened, about 5 minutes. Off heat, stir in chives and remaining 1 tablespoon butter. Slice pork and serve with celery root and sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments