Spice-rubbed pork tenderloin with celeriac-apple puree and cider gravy

For the puree:

1) Combine the celeriac, onion, apple, sage and chicken stock in a large saucepan. Bring to the boil, reduce the heat and simmer for 15 mins, until the celeriac is tender.

2) Remove the sage leaves and drain the stock, reserving the liquid. Place the cooked mixture into a food processor with salt and add 120ml of the reserved liquid; add more liquid by the tablespoon to achieve the desired consistency.

3) Puree for thirty seconds until smooth. Reserve; the mixture will stay warm in the food processor bowl for about 30 mins.

For the pork:

1) Preheat the grilling element. Pat the pork loin dry with paper towels.

2) Combine the sugar, celery seed, sage, salt and pepper in a small bowl. Rub the spice mixture all over the pork loin.

3) Place the pork on the grilling rack and cook for approximately 7 to 8 minutes per side, until the meat is cooked but still pinkish in the centre.

4) Remove and allow to rest for 5 minutes, then slice into 1/2cm slices.

For the gravy:

1) Heat the oil in a medium-sized frying pan over a medium heat. Saute the shallots, stirring often, until soft and translucent but not brown, about 5 minutes.

2) Add the apple cider and cook until all but two tablespoons of the cider has been cooked away and the shallots are glazed with reduced cider, about 4 to 5 minutes.

3) Add the chicken stock, vinegar and salt and cook for an additional 2 minutes. To serve, spoon 240ml of puree onto a plate. Top with four slices of pork and 1 1/2 tablespoons of cider gravy.

Per Serving:
1 serving = 240ml puree, 4 (1/2cm) slices pork, 1 1/2 tbsp gravy
Calories 350; Total Fat 8g; (Sat Fat 2g, Mono Fat 4g, Poly Fat 1.5g); Protein 31g; Carb 41g; Fibre 6g; Cholesterol 74mg; Sodium 746mg
Excellent source of: Protein, Fibre, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium
Good source of: Vitamin B12, Pantothenic Acid, Copper, Iron, Calcium, Magnesium, Zinc