Pork Tenderloin with Cranberry-Rosemary Glaze, Celeriac-Potato Mash, and Roasted Brussels Sprouts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the Brussels sprouts on a sheet pan, toss with 1 tablespoon olive oil, the sweet paprika, 1/2 teaspoon salt, and some black pepper. Roast for 22 to 25 minutes, stirring halfway through, until browned and tender.

2. 2

   Meanwhile, place the celeriac and potatoes in a pot with cold water and 1 teaspoon salt. Bring to a boil and cook for 15 to 18 minutes, until very tender.

3. 3

   Pat the pork tenderloin dry with paper towels and season it with the remaining salt, black pepper, and half of the chopped rosemary.

4. 4

   Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the pork tenderloin on all sides for 5 to 6 minutes.

5. 5

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 10 to 14 minutes, or until the center reaches an internal temperature of 63 °C / 145 °F. Remove the meat and let it rest for 8 minutes.

6. 6

   Return the skillet to medium heat. Add 1 tablespoon butter, the shallot, and the garlic. Cook for 2 minutes until softened.

7. 7

   Add the cranberries, white wine, 120 ml / 1/2 cup of the chicken broth, honey, Dijon mustard, apple cider vinegar, and the remaining rosemary. Cook for 6 to 8 minutes, lightly crushing some cranberries, until the sauce is glossy and slightly thickened.

8. 8

   Drain the celeriac and potatoes. Mash or blend them with the heavy cream, the remaining butter, the remaining 60 ml / 1/4 cup chicken broth, and the lemon zest until smooth. Adjust with salt and black pepper.

9. 9

   Slice the pork tenderloin into thick medallions. Serve over the celeriac-potato mash, spoon over the cranberry-rosemary glaze, and add the roasted Brussels sprouts on the side.