Original Tried & True Recipe.
Cooking pork tenderloin to 145ºF and allowing it to rest for 10 minutes will yield a slightly pinker but absolutely succulent and juicy piece of meat. We served it with an earthy mashed celeriac, a bright salad and crispy, salty pumpkin seeds.
Cost: Approximately $4.89 per serving.* (This price doesn't include dried herbs, oil, and other common pantry items.)
Skill Level: Easy
Time to Make: 45 minutes
1 pound pork tenderloin
1 large celeriac
3 small Yukon gold potatoes
1/2 cup heavy cream
2 tablespoons butter
2 medium carrots
1 watermelon radish
1 mini cucumber
Half a small shallot
1 Meyer lemon
Extra virgin olive oil
Salt and pepper to taste
2 tablespoons pumpkin seeds
Canola, olive, or safflower oil
Leafy herb, such as mint, parsley, or cilantro for garnish, optional
Prep Ingredients: Preheat oven to 350ºF. Pat the pork dry and season with salt and pepper. Bring a large pot of salted water to a boil. Trim and peel the celeriac and then cut into medium cubes. Peel the potatoes and halve. Peel the carrots and use the peeler to shave them into strips. Peel the radish and very thinly slice. Thinly slice the cucumber into rounds. Thinly slice the shallot. Juice the lemon.
Make the Mashed Celeriac: Add the potatoes and celeriac to the water and boil, covered, for 20 minutes until very tender. Drain and transfer to a medium bowl. Add the butter, half the lemon juice, and cream and beat with an electric mixer until fluffy and smooth. If the mash seems too heavy, add milk to thin it out a bit. Taste and season it with salt and pepper to taste. Keep warm.
Make the Salad: While the potatoes are cooking, make the salad. Combine the watermelon radish, cucumber, carrots, and shallot in a bowl. Add the remaining lemon juice, a drizzle of extra virgin olive oil, salt and pepper. Stir to coat and chill until ready to serve.
Make the Pork: Heat a slick of olive oil in a medium skillet over medium high until very hot. Add the pork tenderloin and cook for 3 minutes per side to brown all over. Transfer to the oven and cook for 12-15 minutes or until a thermometer reads 145ºF-150ºF. Transfer to a cutting board and cover with foil. Allow to rest for 10 minutes before slicing into 1" thick slices.
Prepare the Pumpkin Seeds: In a saucepan, heat 1 tablespoon of oil over medium high until shimmering. Add the pumpkin seeds and cook, stirring frequently, for 2-3 minutes until browned all over. (Be very careful not to burn them.) Remove from the oil and transfer to a small bowl. Immediately season with salt.
To Serve: Divide the celeriac between bowls and top with a portion of the vegetable salad. Arrange the pork slices on top and sprinkle with the pumpkin seeds and fresh herbs (if using). Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!