I was looking forward to this weeks recipe using pork tenderloin. You can do so many things with this lean piece of meat. I also did a make-up recipe that the Doristas made in December, Celery Root Puree. Dorie recommended that it went well with this pork dish. I think Celery Root Puree is my new favorite dish!!!
Brown the pieces in butter and oil. Add the orange zest, juice, and onion. Reduce heat to low, cover pan and simmer for 10 minutes.
But...believe it or not these weird things (celery root) were the star of our dinner! Celery Root Puree is easy to make and can even be made of ahead of time!
1 potato and 1 onion into cube size and boil in milk and water until fork tender. Drain and put into a food processor adding butter and puree!
That is it...it is absolutely delicious!!!
These recipe can be found in the cookbook Around My French Table by Dorie Greenspan.