Roasted pork tenderloin topped with a tangy apple, celery root, and tarragon slaw. —Riley Wofford
What You'll Need
Granny Smith apple, cored and julienned
celery root, peeled and julienned
apple cider vinegar
chopped tarragon leaves
whole grain mustard
extra-virgin olive oil
Freshly ground black pepper
(1 pound) pork tenderloins
baby arugula leaves
Stir together the apple, celery root, shallot, vinegar, tarragon, mustard, and 2 tablespoons of 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 2 tablespoons of 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.