Porcini Crusted Pork Tenderloin with Celery Root Puree
Ingredients
- 1½ pounds celery root , peeled and sliced ¼ inch thick
- 2½ cups chicken broth , divided
- 8 tablespoons unsalted butter , divided
- 1¾ teaspoons table salt , divided
- 1¼ teaspoons pepper , divided
- ⅛ ounce dried porcini mushrooms , ground fine
- 5 teaspoons all-purpose flour , divided
- 2 (12- to 16-ounce) pork tenderloins , trimmed
- ½ cup dry sherry
- 2 tablespoons chopped fresh chives
Instructions
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