Grilled pork tenderloin with celeriac puree

Name: grilled pork tenderloin with celeriac puree
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 celeriac of approx. 800 g; 2 tablespoons olive oil; 1 onion shredded; 50 g fast cooking brown rice; 1 pot meat fond 380 ml; 2 x 225 g tenderloin; 1 teaspoon cinnamon powder; 350 g sprouts ready to cook

A tasty Dutch recipe. The main course contains the following ingredients: meat, celeriac (approx. 800 g), olive oil, onion (chopped), fast cooking brown rice, beef stock (380 ml), pork tenderloin, cinnamon powder and sprouts (ready to cook).

Ingredients

Kitchen Stuff

potato masher
grill pan

Directions

Cut the celeriac into slices, peel them and cut into cubes.
Heat 1 tablespoon of olive oil in a pan and fry the onion and the celeriac for 2-3 minutes.
Scoop the rice through and add 100 ml of fond with salt and (freshly ground) pepper to taste.
Smother the celeriac covered in 20 minutes until tender, if necessary add a little water.
Cook in a saucepan the rest of the fond on high heat until a third is left.
Cut the pork tenderloin into 2-3 cm thick slices and rub with salt, pepper and cinnamon.
Brush the slices thinly with olive oil.
Boil the sprouts in 8-10 minutes.
Roast the pork tenderloin in a hot grill pan in 6-10 minutes, brown on the outside and just cooked inside.
Stamp the celeriac with a pestle or with a hand blender into a coarse puree.
Heat the mash until it is slightly thicker.
Spoon a pinch of celeriac puree on 4 warm plates, put the pork tenderloin on top and scoop the sprouts next to it.
Pour some gravy..