Cranberry Stuffed Pork Tenderloin with Celery Root
| 3 | Ontario pork tenderloins (about 1 lb/454 g each), trimmed | 3 |
| 3 cups | apple cider | 750 mL |
| 1/4 cup | coarse salt | 50 mL |
| Stuffing: | ||
| 1 cup | granulated sugar | 250 mL |
| 1 cup | water | 250 mL |
| 1 lb | cranberries, fresh or frozen | 454 g |
| 1 tbsp | butter | 15 mL |
| 1/4 cup | minced shallots | 50 mL |
| 2 tbsp | minced garlic | 30 mL |
| 1/4 cup | port or Marsala | 50 mL |
| 1/2 tsp | each coarse salt and freshly cracked black pepper | 2 mL |
| Celery Root Puree: | ||
| 3 cups | peeled, cubed celery root | 750 mL |
| 2 cups | peeled, cubed potatoes | 500 mL |
| 2 cups | milk | 500 mL |
| 1 cup | 35% whipping cream | 250 mL |
| 2 | cloves garlic | 2 |
| 2 | bay leaves | 2 |
| 1/2 tsp | each coarse salt and freshly cracked black pepper | 2 mL |
| Celery Root Salad: | ||
| 3 cups | julienned celery root | 750 mL |
| 3 cups | julienned Golden Delicious apple | 750 mL |
| 2 tbsp | grainy Dijon mustard | 30 mL |
| 3 tbsp | lemon zest | 45 mL |
| 1/4 cup | lemon juice | 50 mL |
| 1/4 cup | chopped fresh parsley | 50 mL |
| 1/4 tsp | each coarse salt and freshly cracked black pepper | 1 mL |
Cut tenderloins in half widthwise. With a small paring knife, poke a hole lengthwise down the middle of each loin to create a pocket for the stuffing.
In a large bowl or measuring cup, combine the apple cider and salt. Place loins in a casserole dish; pour cider mixture over top, keeping the pork as immersed as possible. Cover with plastic wrap and place in fridge overnight to brine.
Stuffing:
Preheat the oven to 450°F (220°C)
In a small saucepan, bring sugar and water to a boil over high heat, stirring occasionally until sugar is dissolved. Add cranberries; reduce heat to medium-low to maintain a simmer and cook until almost all the liquid has been absorbed about 20 minutes. Transfer to a bowl.
In a large skillet, melt butter over medium high heat. Add shallots and garlic and cook until tender and translucent, about 5 minutes. Stir in port, salt and pepper. Add the cooked cranberry mixture and cook until all the liquid is absorbed, about 15 minutes. Let cool. Place cooled stuffing in a re-sealable bag with a corner cut off (or piping bag).
Remove pork from brine and pat dry. Fill each loin by piping cranberry mixture into each pocket. Place the loins on a parchment-lined rimmed baking sheet about 2-inches (5 cm) apart.
Roast pork loins in the centre of the oven until cooked through, about 15 to 20 minutes. Let rest for 5 minutes before slicing into medallions.
Celery Root Purée: In a large pot over medium-high heat, add celery root, potatoes, milk, cream, garlic, bay leaves, salt and pepper. Maintain a simmer until the vegetables are fork tender, about 20 minutes. Remove bay leaves and mash to desired consistency. Keep warm.
Celery Root Salad: In a medium bowl, toss celery root, apple, mustard, lemon zest and juice, parsley, salt and pepper until well combined.
To serve: Place a dollop of celery root purée on each plate. Arrange pork medallions over top and finish with the celery root salad on the side.
Makes 6 servings.
Source: Chef Peter Sanagan, The Falls Inn.
