Cranberry Stuffed Pork Tenderloin with Celery Root

3 Ontario pork tenderloins (about 1 lb/454 g each), trimmed
3 cups (750 mL) apple cider
1/4 cup (50 mL) coarse salt

Stuffing:
1 cup (250 mL) granulated sugar
1 cup (250 mL) water
1 lb (454 g) cranberries, fresh or frozen
1 tbsp (15 mL) butter
1/4 cup (50 mL) minced shallots
2 tbsp (30 mL) minced garlic
1/4 cup (50 mL) port or Marsala
1/2 tsp (2 mL) each coarse salt and freshly cracked black pepper

Celery Root Puree:
3 cups (750 mL) peeled, cubed celery root
2 cups (500 mL) peeled, cubed potatoes
2 cups (500 mL) milk
1 cup (250 mL) 35% whipping cream
2 cloves garlic
2 bay leaves
1/2 tsp (2 mL) each coarse salt and freshly cracked black pepper

Celery Root Salad:
3 cups (750 mL) julienned celery root
3 cups (750 mL) julienned Golden Delicious apple
2 tbsp (30 mL) grainy Dijon mustard
3 tbsp (45 mL) lemon zest
1/4 cup (50 mL) lemon juice
1/4 cup (50 mL) chopped fresh parsley
1/4 tsp (1 mL) each coarse salt and freshly cracked black pepper

Cut tenderloins in half widthwise. With a small paring knife, poke a hole lengthwise down the middle of each loin to create a pocket for the stuffing.

In a large bowl or measuring cup, combine the apple cider and salt. Place loins in a casserole dish; pour cider mixture over top, keeping the pork as immersed as possible. Cover with plastic wrap and place in fridge overnight to brine.

Stuffing:
Preheat the oven to 450°F (220°C)

In a small saucepan, bring sugar and water to a boil over high heat, stirring occasionally until sugar is dissolved. Add cranberries; reduce heat to medium-low to maintain a simmer and cook until almost all the liquid has been absorbed about 20 minutes. Transfer to a bowl.

In a large skillet, melt butter over medium high heat. Add shallots and garlic and cook until tender and translucent, about 5 minutes. Stir in port, salt and pepper. Add the cooked cranberry mixture and cook until all the liquid is absorbed, about 15 minutes. Let cool. Place cooled stuffing in a re-sealable bag with a corner cut off (or piping bag).

Remove pork from brine and pat dry. Fill each loin by piping cranberry mixture into each pocket. Place the loins on a parchment-lined rimmed baking sheet about 2-inches (5 cm) apart.

Roast pork loins in the centre of the oven until cooked through, about 15 to 20 minutes. Let rest for 5 minutes before slicing into medallions.

Celery Root Purée: In a large pot over medium-high heat, add celery root, potatoes, milk, cream, garlic, bay leaves, salt and pepper. Maintain a simmer until the vegetables are fork tender, about 20 minutes. Remove bay leaves and mash to desired consistency. Keep warm.

Celery Root Salad: In a medium bowl, toss celery root, apple, mustard, lemon zest and juice, parsley, salt and pepper until well combined.

To serve: Place a dollop of celery root purée on each plate. Arrange pork medallions over top and finish with the celery root salad on the side.

Makes 6 servings.

Source: Chef Peter Sanagan, The Falls Inn.