Pork Tenderloin with Celeriac Cider Sauce and Crispy Sage over Tender Lentils

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F.

2. 2

   Pat the pork tenderloin dry with paper towels and season it with 4 g of salt, black pepper, and the fresh thyme leaves.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides for 4 to 5 minutes total.

4. 4

   Transfer the skillet to the oven and roast the pork at 200 °C / 400 °F for 12 to 15 minutes, until juicy. Remove it, cover loosely, and let it rest for 8 minutes.

5. 5

   While the pork cooks, place the dry brown lentils in a saucepan with 500 ml of chicken broth and 500 ml of water. Bring to a boil, reduce the heat, and simmer for 22 to 28 minutes until tender. Drain if needed and set aside.

6. 6

   In another skillet or saucepan, heat 1 teaspoon of olive oil with 10 g of butter over medium heat. Add half of the shallot and half of the garlic, and cook for 2 to 3 minutes.

7. 7

   Add the diced celeriac, pour in 150 ml of chicken broth, and cook covered for 12 to 15 minutes until very tender.

8. 8

   Stir in the heavy cream, Dijon mustard, and apple cider vinegar. Blend until smooth. Adjust with 2 g of salt if needed and keep warm over very low heat.

9. 9

   In a small skillet, heat the remaining 1 tablespoon olive oil with 20 g of butter over medium heat. Fry 6 fresh sage leaves for 20 to 30 seconds until crisp. Remove them to paper towels.

10. 10

    In the same fat, add the remaining shallot and remaining garlic. Cook for 2 minutes, add the cooked lentils, the remaining 100 ml chicken broth, and the 6 chopped fresh sage leaves. Cook for 3 to 4 minutes and adjust salt to taste.

11. 11

    Pour the dry cider into the skillet where the pork was seared and cook over medium-high heat for 3 to 4 minutes, scraping up the browned bits. Reduce until slightly syrupy.

12. 12

    Slice the pork tenderloin into thick medallions. Serve a bed of the tender lentils, spoon over the celeriac sauce, place the pork on top, and finish with the cider reduction and crispy sage leaves.