---
title: "Pork Tenderloin in White Wine Sauce with Celery Root Puree"
url: /pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/
canonical_url: https://flowers-recipes.com/pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/
language: en
alternates:
  pl: https://flowerek.com/poledwiczka-w-sosie-z-bialego-wina-z-puree-z-selera/
  de: https://barbaras-kochbuch.de/schweinefilet-mit-weissweinsauce-und-seleriepueree/
  en: https://flowers-recipes.com/pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/
  x-default: https://flowers-recipes.com/pork-tenderloin-in-white-wine-sauce-with-celery-root-puree/
published: "2014-09-30"
last_updated: "2014-09-30"
type: recipe
author: Basia
prerequisites:
  - /category/odds-and-ends/
  - /category/basics/
related:
  - /veal-goulash-with-butter-dumplings/
  - /b-arnaise-sauce/
  - /asparagus-with-ham-and-hollandaise-sauce/
  - /vanilla-extract/
categories:
  - "Odds & Ends"
  - Basics
  - "Meat Dishes"
tags:
  - meat
  - "pork tenderloin"
  - "celery root"
  - sauce
  - wine
servings: "3-4 servings"
time: "~ 30-40 minutes"
rating:
  score: 6.5
  best: 10
  votes: 2
comments: 2
image: https://flowers-recipes.com/images/2014/09/poledwiczka-w-sosie-winnym-610x300.jpg
summary: "Herb-rubbed pork tenderloin baked in an oven bag, served with a creamy white wine sauce and silky celery root puree."
---

# Pork Tenderloin in White Wine Sauce with Celery Root Puree

Herb-rubbed pork tenderloin baked in an oven bag, served with a creamy white wine sauce and silky celery root puree.

**This page in other languages:** [Polski (pl)](https://flowerek.com/poledwiczka-w-sosie-z-bialego-wina-z-puree-z-selera.md) · [Deutsch (de)](https://barbaras-kochbuch.de/schweinefilet-mit-weissweinsauce-und-seleriepueree.md)

**Published:** September 30, 2014 · **Author:** Basia · **Servings:** 3-4 servings · **Time:** ~ 30-40 minutes · **Rating:** 6.5/10 (2 votes)

<!-- related -->
## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Odds & Ends](https://flowers-recipes.com/category/odds-and-ends/)
- [Category: Basics](https://flowers-recipes.com/category/basics/)
- [Veal Goulash with Butter Dumplings](https://flowers-recipes.com/veal-goulash-with-butter-dumplings/) — Tender, aromatic veal goulash with paprika and lemon zest, served with soft butter dumplings, from an Austrian cookbook 
- [Béarnaise Sauce](https://flowers-recipes.com/b-arnaise-sauce/) — A delicate classic béarnaise sauce with tarragon and chervil, perfect with a quickly seared steak or delicate fish. Read
- [Asparagus with Ham and Hollandaise Sauce](https://flowers-recipes.com/asparagus-with-ham-and-hollandaise-sauce/) — Classic white asparagus with juicy ham, potatoes and homemade hollandaise sauce, a favorite German way to enjoy asparagu
- [Vanilla Extract](https://flowers-recipes.com/vanilla-extract/) — Homemade vanilla extract is easy to make, but it needs some time to develop its flavor and color. It can sit in a dark c

## Ingredients


**Pork tenderloin:**

- ½ bunch parsley
- ½ bunch thyme, leaves
- 1 sprig rosemary
- ½ bunch chives
- 1 pork tenderloin
- salt
- pepper
- 2 tbsp oil

**Celery root puree:**

- 1 celery root (celeriac)
- 3 potatoes
- 200 ml heavy cream
- 30 g butter
- salt
- cayenne pepper
- 1 pinch nutmeg

**White wine sauce:**

- 2 shallots
- 250 ml beef broth
- 100 ml white wine
- 3 tbsp butter
- 100 ml heavy cream
- salt
- pepper
- 1 tbsp potato starch

## Instructions

I won't go on about how much I love cooking tenderloin, since you can already find several recipes for this cut on my blog. I'm always happy to try new ways of preparing it. I spotted this pork tenderloin in white wine sauce with celery root puree in the German version of "Ugotowani". I liked the idea of using white wine, and everyone praised this dish so much that I had to try it myself. I recommend it, as always :)

Pork tenderloin in white wine sauce with celery root puree

## Instructions - Pork Tenderloin in White Wine Sauce with Celery Root Puree:

Peel and finely chop the shallots, then sauté them in 1 tbsp of the butter. Pour in the broth and white wine and reduce by half (cook over high heat, uncovered, until half of the liquid is left). Add the cream and cook the sauce, stirring constantly, until about 1/3 of the liquid remains. Strain, season with salt and pepper, add the remaining butter and blend. Before serving, pour a little of the hot sauce into a small bowl, stir in the potato starch, and then stir it into the sauce little by little, until you reach the consistency you like.

Peel the celery root and potatoes and cut them into cubes. Pour the cream over them and cook until the vegetables start to fall apart. Press them through a potato ricer, season with salt, cayenne pepper and nutmeg, and keep warm. Alternatively, you can gently reheat the puree before serving.

Wash the meat and pat it dry, then rub it with the oil, salt, pepper and chopped herbs. Place it in an oven bag and bake at 180°C (350°F) for about 15-20 minutes. Serve with the sauce and the puree.

Enjoy!

## Comments (2)

- **wladzia** · 2014-09-30 14:39
  They look so appetizing, I like tenderloins in any form
- **DorotaSmakuje** · 2014-11-06 07:26
  It looks great!

---

[Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)