Pork Tenderloin in White Wine Sauce with Celery Root Puree

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!