Ingredients for 4 servings
4 pork tenderloin fillets
12 slices of smoked bacon
Mixture of spices
1 Tbsp. fennel seeds, crushed
2 Tbsps. dried coriander
1/4 tsp. star anise
2 Tbsps. rusk
8 pcs baby (or mini) carrots
For the celery root puree
600 g (21.2 oz) celery root
500 g (17.6 oz) milk
200 g (0.71 oz) milk cream
40 ml olive oil
For the sauce
500 g (17.6 oz) dark chicken broth
20 ml vinegar mill
15 g (0.5 oz) honey
200 ml red wine
2 sprigs fresh rosemary
20 g (0.7 oz) butter
Put the wine and vinegar in a small cooking pot to evaporate. Once glazed, add the honey, the rosemary and the broth.
Boil, until it becomes a thick sauce.
For the puree, put the diced celery root in a cooking pot. Add the milk and the cream and simmer until it softens.
Once soft, strain and keep some of the liquids.
Beat the mixture in the blender, adding also the olive oil and some of the liquids. Once it acquires a velvety texture, add salt.
As for the carrots, peel them and boil to al dente.
Wrap the pork with the bacon and sauté it in a frying pan with some olive oil to create a crust on all sides.
Finish cooking in a preheated oven at a moderate temperature (180o C, 350o F, Gas Mark 4) for about 8 minutes, depending on the size of the meat.
Allow the meat to rest for 5 minutes and then spread the Evlogia Peach spread with Lime aroma all over the surface of the meat.
Finally, carefully roll the meat in the spice mixture, cut into thick slices and serve with the garnishes and the gravy.