Pork Tenderloin with Celery Sauce
This is the Pork Tenderloin with Celery Sauce recipe.
- Prep: 30 min
- Cooking: 12 min - 15 min
Ingredients
- 1 1/2 lb (675 g) pork tenderloin
- 8 slices of prosciutto
- 2 tbsp (30 mL) olive oil
- Salt and pepper to taste
- Corn Pancakes
- 1 egg
- 1 oz (30 g) all-purpose flour
- 5 oz (150 g) raw potatoes grated
- 3 oz (90 g) corn kernels
- of nutmeg
- 2 tbsp (30 mL) olive oil
- Celery Sauce
- 8 stalks of celery
- 1 tsp (5 mL) cornstarch
- 2 tsp (10 mL) sugar
- 2 oz (60 g) Canadian Brie or Canadian Camembert cheese
- Corn salad to accompany
- Celery leaves o garnish
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Preparation
Trim tenderloin, wrap in prosciutto slices and tie with string.
Celery Sauce:
Wash celery stalks and use a juicer to extract about 1 1/2 cup (375 mL) of juice. Bring juice to a boil, reduce by half; mix cornstarch with a little water and add mixture to boiling juice. Whisk in Canadian Brie or Canadian Camembert cheese (sauce shouldn't be too thick). Add sugar, season with salt and pepper and set aside. Keep warm.
Corn Pancakes:
Mix together egg and flour. Add grated potatoes, corn kernels, salt, pepper and nutmeg. Cook pancakes in olive oil and set aside.
In a heavy ovenproof pan, brown tenderloin on both sides over a high heat. Season with salt and pepper and bake in 375 °F (190 °C) oven 12 to 15 minutes, depending on size of tenderloin.
Untie tenderloin and cut into slices. Arrange on plates with pancakes and corn salad. Pour sauce over slices and decorate with celery leaves.
Jean Soulard, Executive Chef, Le Château Frontenac
