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1
Bring celery root and milk to boil in heavy large saucepan over high heat.
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2
Reduce heat and simmer uncovered until celery root is very tender, about 20 minutes.
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3
Using slotted spoon, transfer celery root to processor.
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4
Add 1/2 cup hot milk.
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5
Puree until very smooth.
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6
Blend in butter and lemon juice.
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7
Season with salt and white pepper.
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8
(Can be made 1 day ahead.
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9
Cover and refrigerate.)
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10
Saute bacon in medium saucepan over medium-high heat until crisp, about 3 minutes.
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11
Add carrots, shallots, and rosemary; saute until shallots begin to soften, about 1 minute.
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12
Add lentils and 3 cups water; bring to boil.
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13
Reduce heat and simmer uncovered until lentils are tender and liquid has nearly evaporated, about 35 minutes.
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14
Stir in butter.
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15
Season with salt and pepper.
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16
(Can be made 1 day ahead.
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17
Cover and chill.)
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18
Preheat oven to 400F.
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19
Whisk first 4 ingredients in bowl.
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20
Sprinkle pork with salt and pepper.
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21
Heat oil in large ovenproof skillet over medium heat.
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22
Add pork; saute until brown on all sides, about 6 minutes total.
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23
Brush pork with honey mixture.
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24
Transfer skillet to oven; roast pork 10 minutes.
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25
Turn pork over and brush with honey mixture.
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26
Roast until thermometer inserted into center of pork registers 145F, about 10 minutes longer.
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27
Transfer pork to work surface; tent with foil (temperature will increase 5 degrees).
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28
Add broth and remaining honey mixture to same skillet.
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29
Boil over high heat until sauce is reduced to 3/4 cup, about 5 minutes.
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30
Strain sauce into small bowl.
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31
Return sauce to skillet.
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32
Whisk in butter.
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33
Season with salt and pepper.
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34
Rewarm celery root puree and lentils.
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35
Cut pork crosswise into 1/2-inch-thick slices.
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36
Place 1/2 cup celery root puree in center of each of 6 plates.
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37
Using back of spoon, make indentation in puree.
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38
Spoon 1/2 cup lentils into indentation on each plate.
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39
Arrange pork slices atop lentils and drizzle with sauce.
