Pork Tenderloin with Celeriac Puree

Prepare the ingredients. Prepare all the ingredients - we will start cooking with them shortly 👩‍🍳✨

Cut the celery. Peel the celery and cut it into cubes.

Cook the celery. Place the celery cubes in a pot, cover with water and milk, season with salt, and cook over medium heat for about 10-15 minutes until tender.

Grate the apple. Finely grate the apple.

Prepare the glaze. Add the mustard and honey, mix, and create an apple glaze.

Season the meat. Season the meat with salt, pepper, and Provence herbs.

Sear the meat. Heat the oil in a pan over medium heat and sear the meat for about 3 minutes on each side until golden brown.

Prepare the sauce. Remove the meat, drain off the excess fat, add a little water to the pan, the prepared glaze, and a small amount of butter, and simmer over medium heat for about 2 minutes, then return the meat to the pan and heat through for another about 2 minutes.

Prepare the puree. Add the butter and nutmeg to the cooked celery and blend into a smooth puree; season with salt.

Serve. Place the celery puree on a plate, add the meat, and drizzle with the prepared sauce 🍽️✨