Porcini-Crusted Pork Tenderloin with Celery Root Puree

Name: Porcini-Crusted Pork Tenderloin with Celery Root Puree
Yield: Serves 4
Ingredients: 1½ pounds, celery root, peeled and sliced ¼ inch thick; 2½ cups, chicken broth, divided; 8 tablespoons, unsalted butter, divided; 1¾ teaspoons, table salt, divided; 1¼ teaspoons, pepper, divided; ⅛ ounce, dried porcini mushrooms, ground fine; 5 teaspoons, all-purpose flour, divided; 2 (12- to 16-ounce), pork tenderloins, trimmed; ½ cup, dry sherry; 2 tablespoons, chopped fresh chives

15 comments

Appears in Cook's Country October/November 2021

Want an easy way to amp up the flavor of mild, quick-cooking pork tenderloin? Use powdered dried mushrooms as a seasoning.

SERVES4

TIME40 minutes

Porcini-Crusted Pork Tenderloin with Celery Root Puree

WHY THIS RECIPE WORKS

Ground porcini mushrooms made a supersavory crust on the seared pork tenderloin.

This is a members' feature.