Marinated Pork Tenderloin Braised in Piquant Sauce Served on Sauteed Apples and Celery Julienne Accompanied by Louisiana Sweet Potato Pancake
Sauteed celeriac or celery accompanies a marinated pork fillet served with a sweet potato pancake. This company dish is time-consuming, but the end justifies the means. Take the chef’s suggestion and try celeriac (celery root) in place of celery. Start 24 hours ahead with the marinade and pork.
Ingredients
- Marinade
- Carrot - 1 cup, sliced, peeled
- Onion - 2/3 cup, sliced
- Celeriac or Celery - 1/3 cup, sliced
- Soy Sauce - 1 cup
- Dry white wine - 2/3 cup
- Salad oil - 1/2 cup
- Garlic Cloves - 4, crushed
- Fresh thyme sprigs - 5, or 1/2 tablespoon dried thyme
- Pork Tenderloin Fillets - six, 6-ounce, trimmed
- Quick Brown sauce
- Low-salt Beef Broth - one, 10-ounce can
- Water - 1/4 cup
- Port - 1/4 cup
- Burgundy - 1/4 cup plus 1 tablespoon
- Arrowroot - 2 teaspoons
- Wine Sauce
- Olive Oil - 1/3 cup
- Dry white wine - 1 cup
- Dijon mustard - 1-1/2 tablespoons
- Shallots - 1 teaspoon, chopped
- Garlic - 1 teaspoon, minced
- Quick Brown Sauce - 1 cup (above)
- Dash of vinegar
- Few drops of hot pepper sauce
- Butter - 2 tablespoons
- Salt and freshly ground white pepper to taste
- Sauteed Celery
- Unsalted Butter - 2 tablespoons
- Celeriac (celery root) - 2-1/2 cups, peeled celeriac or julienned celery
- Shallots - 1/2 teaspoon, minced
- Salt and freshly ground white pepper to taste
- Fresh Parsley - 1 tablespoon, minced
- Sauteed Apples
- Unsalted Butter - 3 tablespoons
- Apples - 2 large ,firm, cored and cut into 1/2-inch slices.
- Salt and freshly ground white pepper to taste
- Apple cider vinegar - 1 tablespoon
- Louisiana Sweet Potato Pancakes
- Egg - 1 large, lightly beaten
- Louisiana or Yam sweet potato - 1 large, peeled and coarsely grated
- Flour - 1 tablespoon
- Ground nutmeg - 1/2 teaspoon
- Salt and freshly ground white pepper to taste
- Fresh Parsley - 2 tablespoons, minced
- Oil - 2 tablespoons
- Fresh thyme sprigs for garnish
- Carrots - 1 cup, shredded, for garnish
Instructions
To make the marinade: In a 3-quart non-aluminum container, combine all of the ingredients. Add the pork, cover, and marinate in the refrigerator for at least 24 hours, turning the pork at least twice. Alternatively, the marinade and pork may be placed in a zippered plastic bag; press out all the air and seal. Marinate in the refrigerator for 24 hours, turning at least twice.
To make the sauces: In a medium sauce pan over high heat, combine the broth, water, port, and 1/4 cup of the Burgundy. Bring to a boil and reduce the heat to medium. Dissolve the arrowroot in the remaining Burgundy and stir into the sauce to thicken. Simmer for 1 minute and remove from the heat. Makes 2 cups.
Preheat the oven to 400 F. Drain the fillets. In a large ovenproof saute pan or skillet, heat the oil to smoking and brown the fillets on both sides. Remove to a plate and pour off excess oil. Add the white wine, mustard, shallots, and garlic, mixing well to dissolve the mustard. Add 1 cup of the brown sauce, above, and the vinegar and hot pepper sauce; mix well. Return the pork to the sauce along with any juice that has accumulated. Bake for 8 to 10 minutes, or until slightly firm to the touch. Remove pork from skillet, place on a warm plate, and keep warm. Return the sauce to the heat and cook until slightly thickened, about 4 to 5 minutes. Stir in the butter and adjust seasoning to taste. While the pork is cooking, make the sauteed celery and apples.
To make the sauteed celeriac or celery: In a large saute pan or skillet, melt the butter and saute the celeriac or celery for 4 to 5 minutes, or until crisp-tender. Add the shallots, salt, and pepper, and cook for 5 to 6 minutes, or until tender. Add the parsley, toss, and keep warm.
To make the sauteed apples: In a medium saute pan or skillet, melt the butter and saute the apples for 4 to 5 minutes, or until soft. Add salt and pepper, then vinegar; toss well and keep warm.
To make the pancakes: In a medium bowl, combine all the ingredients except for the oil. Heat the oil in a large saute pan or skillet over medium-high heat. Drop the pancake mixture from a spoon to make silver dollar-sized pancakes. Cook until the edges begin to brown and the center bubbles; flip and cook on the other side another 2 or 3 minutes, until lightly browned. Remove and drain on paper towels. Repeat to use all the batter. Keep warm.
To serve: On each of six warmed plates, place sauteed celeriac or celery in the upper right quarter, and fan the apple slices in a shingled fashion in the upper left quarter. Slice each pork fillet into four diagonal slices. Fan the pork slices on the left side of the plate. Place a sweet potato pancake on the right side of the plate. Spoon the sauce onto the left side of the plate and over the pork. Garnish with sprigs of thyme and shredded carrot.
