The Pioneer Woman Tasty Kitchen
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Pork Tenderloin with Apple-Celery Root Slaw

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Level: Easy

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Description

Roasted pork tenderloin topped with a tangy apple, celery root, and tarragon slaw.

Ingredients

  • 1 whole Granny Smith Apples, Cored And Julienned
  • ½ whole Celery Root, Peeled And Julienned
  • 1 whole Shallot, Minced
  • 2 Tablespoons Apple Cider Vinegar
  • 1 Tablespoon Chopped Tarragon Leaves
  • 2 teaspoons Whole Grain Mustard
  • 4 Tablespoons Extra Virgin Olive Oil, Divided
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • 2 whole (1-pound Size) Pork Tenderloins
  • ½ cups Baby Arugula Leaves

Preparation

Stir together the apple, celery root, shallot, vinegar, tarragon, mustard, and half of the olive oil in a medium bowl. Season with salt and pepper, to taste. Let marinate at room temperature for 30 minutes.

Preheat the oven to 400°F. Heat the remaining olive oil in a large ovenproof skillet over medium-high heat. Season the pork on both sides with salt and pepper and add to the skillet. Sear for 2 to 3 minutes per side, until a golden brown crust forms. Transfer the pan to the oven and cook for 12 to 15 minutes, until a meat thermometer inserted into the thickest part of the pork registers 160°F. Remove from the oven and transfer the pork to a cutting board. Tent with aluminum foil and let rest for 10 minutes.

Slice the pork into ½-inch thick slices and arrange on plates. Stir the arugula into the celery root slaw and spoon over the pork.

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