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celery roots onion Golden Delicious apples sage chicken broth salt pork loin sugar celery sage salt pepper canola oil shallots apple cider chicken broth apple cider vinegar salt
Viewed: 24 - Published at: a year agoIngredients
- 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
- 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
- 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
Method
- 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
