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1
Combine celery root, onion, apple, sage and chicken broth in a 4-quart saucepan, Bring to a boil, reduce heat and simmer for 15 minutes, until celery root is tender.
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2
Remove sage leaves and drain stock, reserving liquid.
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3
Place cooked mixture into a food processor with salt and add 1/2 cup reserved liquid, then more liquid by the tablespoon to achieve desired consistency.
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4
Puree for 30 seconds until smooth.
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5
Reserve (mixture will stay warm in food processor bowl for about 30 minutes).
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6
Make Pork: Preheat broiler.
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7
Pat pork loin dry with paper towels.
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8
Combine sugar, celery seed, sage, salt and pepper in a small bowl.
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9
Rub spice mixture all over pork loin.
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10
Place on broiling tray and broil approximately 7 to 8 minutes per side, until meat is cooked but still pinkish in center.
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11
Remove and let rest 5 minutes, then slice into 1/4-inch slices.
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12
Heat oil in a medium-sized saute pan over medium heat, Saute shallots, stirring often, until soft and translucent but not brown about 5 minutes.
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13
Add apple cider and cook until all but 2 tablespoons of the cider has been cooked away and shallots are glazed with reduced cider, about 4-5 minutes.
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14
Add chicken broth, vinegar and salt and cook an additional 2 minutes.
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15
To serve, spoon 1 cup puree onto a plate.
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16
Top with 4 slices of pork and 1 1/2 tablespoons cider gravy.
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17
Per Serving: 1 serving = 1 cup puree, 4 1/4-inch slices pork, 1 1/2 tablespoons gravy
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18
Calories 350; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 4 g, Poly Fat 1.5 g) ; Protein 31 g; Carb 41 g; Fiber 6 g; Cholesterol 74 mg; Sodium 746 mg
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19
Excellent source of: Protein, Fiber, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin C, Vitamin K, Manganese, Phosphorus, Potassium, Selenium
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20
Good source of: Vitamin B12, Pantothenic Acid, Copper, Iron, Calcium, Magnesium, Zinc
