Pork Loin with Potato and Celery Puree, Carrot Vegetables and Curry Cream Sauce

5 from 9 votes
Prep Time 1 hour 30 minutes
Cook Time 1 hour
Total Time 2 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 123 kcal


For the pork loin:

  • 1 kg Pork tenderloin
  • Rapeseed oil
  • Salt pepper
  • Paprika powder
  • Italian seasoning mix

For the potato and celery puree:

  • 400 g Potatoes
  • 500 g Celery root
  • 50 g Butter
  • 250 ml Milk
  • Salt, pepper, nutmeg

For the carrot vegetables:

  • 600 g Carrots
  • 30 g Butter
  • 1 Pc. Onion
  • 125 ml Vegetable broth
  • Sugar, salt, pepper, turmeric

For the caramelized apple slices:

  • 2 Pc. Tart apples
  • 30 g Sugar
  • 50 g Butter

For the red wine shallots:

  • 300 g Shallots
  • 250 ml Red wine
  • 50 g Butter
  • 30 g Sugar

For the curry cream sauce:

  • 30 g Butter
  • 1 Pc. Onion
  • 1 Pc. Clove of garlic
  • 500 ml Vegetable broth
  • 1 tbsp Curry
  • 250 ml Cream
  • 100 g Cream cheese
  • 100 ml Apple juice
  • Salt pepper


Pork loin:

  • Pork fillet cut into approx. 2 cm. cut thick slices and season. Sear both sides in rapeseed oil and continue cooking in the oven at 90 degrees for about 15 minutes.

Potato and celery puree:

  • Cut the potatoes and celery into small pieces and cook in salted water until soft. Then mash with butter, milk and the spices and refine again with the hand blender.


  • Chop the onion and fry with butter, add a little sugar to caramelize and fry the diced carrots. Season with salt, pepper and turmeric. Cook al dente.

Caramelized apple slices:

  • Peel and slice the apples. Melt the sugar in the pan, add the butter and apples. They should still be firm to the bite.

Red wine shallots:

  • Cut the shallots into long pieces. Caramelize the butter and sugar, add the shallots and fry until soft. Pour red wine on top.

Curry cream sauce:

  • Sweat the onion and garlic in the butter, reduce with the vegetable stock and apple juice, refine with cream and cream cheese. Remove the onion and garlic from the sauce. Then season with curry, salt and pepper.


  • Take the pork loin out of the oven and cover with the red wine shallots. Serve the potato and celery puree and carrot vegetables. Fan the apple wedges onto the plate and serve the curry sauce separately.


Serving: 100gCalories: 123kcalCarbohydrates: 5.4gProtein: 5.8gFat: 8.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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