Spiced Pork With Celery Root Puree And Lentils

Recipe Ingredients

		Celery Root Puree
2 lbs	908g / 32oz	Celery root (celeriac) - peeled, and
		Cut into 2" cubes
5 cups	1185ml	Whole milk
2 tablespoons	30ml	Butter - (1/4 stick)
1 teaspoon	5ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground white pepper - to taste
		Lentils
3		Bacon slices - chopped
1/4 cup	27g / 1oz	Cubed (1/8") peeled carrots
1/4 cup	36g / 1.3oz	Chopped shallots
1/4 teaspoon	1.3ml	Minced fresh rosemary
1 1/2 cups	355ml	Dried lentils
3 cups	711ml	Water
1 teaspoon	5ml	Butter
		Pork
1/2 cup	118ml	Honey
6 tablespoons	90ml	Red wine vinegar
1 tablespoon	15ml	Curry powder
1 1/2 teaspoons	7.5ml	Cayenne pepper
2 1/2 lbs	1135g / 40oz	Pork tenderloins
1 tablespoon	15ml	Olive oil
3/4 cup	177ml	Low-salt chicken broth
1 tablespoon	15ml	Cold butter

Recipe Instructions

For Celery Root Puree: Bring celery root and milk to boil in heavy large saucepan over high heat. Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes. Using slotted spoon, transfer celery root to processor. Add 1/2 cup hot milk. Puree until very smooth. Blend in butter and lemon juice. Season with salt and white pepper. (Can be made 1 day ahead. Cover and refrigerate.)

For Lentils: Saute bacon in medium saucepan over medium-high heat until crisp, about 3 minutes. Add carrots, shallots, and rosemary; saute until shallots begin to soften, about 1 minute. Add lentils and 3 cups water; bring to boil. Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes. Stir in butter. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)

For Pork: Preheat oven to 400 degrees. Whisk first 4 ingredients in bowl. Sprinkle pork with salt and pepper. Heat oil in large ovenproof skillet over medium heat. Add pork; saute until brown on all sides, about 6 minutes total. Brush pork with honey mixture. Transfer skillet to oven; roast pork 10 minutes. Turn pork over and brush with honey mixture. Roast until thermometer inserted into center of pork registers 145 degrees, about 10 minutes longer. Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).

Add broth and remaining honey mixture to same skillet. Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes. Strain sauce into small bowl. Return sauce to skillet. Whisk in butter. Season with salt and pepper.

Rewarm celery root puree and lentils. Cut pork crosswise into 1/2-inch-thick slices. Place 1/2 cup celery root puree in center of each of 6 plates. Using back of spoon, make indentation in puree. Spoon 1/2 cup lentils into indentation on each plate. Arrange pork slices atop lentils and drizzle with sauce.

This recipe yields 6 servings.

Source:
Bon Appetit, September 2003

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