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Author Notes: Roasted pork tenderloin topped with a tangy apple, celery root, and tarragon slaw. —Riley Wofford
Serves 4 to 6
- 1 Granny Smith apple, cored and julienned
- 1/2 celery root, peeled and julienned
- 1 shallot, minced
- 2 tablespoons apple cider vinegar
- 1 tablespoon chopped tarragon leaves
- 2 teaspoons whole grain mustard
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 (1 pound) pork tenderloins
- 1/2 cup 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.