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Pork Tenderloin Avgolemono with Celery Root Purée

This elegant dish showcases the delicate flavors of pork tenderloin, complemented by a velvety celery root purée and a rich, tangy avgolemono sauce. A staple in Greek cuisine, avgolemono—a silky egg-lemon emulsion—adds depth and brightness to the tender pork. The addition of sautéed leeks and celery leaves enhances the dish with subtle sweetness and herbal notes. While the preparation requires attention to detail, the result is a refined and comforting meal that beautifully balances richness and acidity. Perfect for special occasions or a sophisticated dinner, this dish embodies the essence of Mediterranean cooking: fresh ingredients, bold flavors, and a harmonious interplay of textures.

Main | Greek | Gluten-Free | Pan-Fried Meat Dish | Blender | Frying Pan | Saucepan | Sieve | Celeriac | Egg | Leek | Pork | Boiling | Sautéing | Searing | Simmering | Straining | Elegant Dinner
Time to complete

Prep

30min

Cook

45min

Wait

5min

Total

1h 20min

Ingredients (Makes 6 portions)
  • 3-4 pork tenderloins (1.2 kg / 2.6 lb total)
  • 3 tbsp olive oil
  • 1 liter / 4 cups vegetable broth
  • 5 eggs (preferably organic)
  • Juice of 1 lemon
  • Salt and black pepper, to taste
  • 2 medium celery roots, peeled and cubed
  • Fresh milk (enough to cover the celery root)
  • 2 green apples, peeled and diced
  • 100 g / 3.5 oz butter, cubed, or 100 ml / ⅓ cup warm milk
  • Salt, to taste
  • 60 ml / ¼ cup olive oil
  • 8 medium leeks (white part only), thinly sliced
  • Leaves from 5 celery stalks, finely chopped
  • Salt and black pepper, to taste
Nutrition Information (per 100g)
  • Calories: 120
  • Fat: 6
  • Protein: 10
  • Carbohydrates: 8
  • Fiber: 2
Directions

Prepare the Celery Root Purée

  • 1. Place the celery root cubes in a medium saucepan and add enough milk to cover them.
  • 2. Simmer over low heat for 20 minutes, then add the diced apples. The milk may curdle slightly, but this is expected.
  • 3. Continue simmering for another 10 minutes until the ingredients are tender.
  • 4. Drain the mixture using a fine sieve or chinois, pressing gently with a wooden spoon to remove excess liquid.
  • 5. Transfer the celery root and apples to a blender and process for 5-7 minutes, gradually adding the butter or warm milk until smooth and velvety.
  • 6. Season with salt, mix gently, and set aside.

Sauté the Leeks and Celery Leaves

  • 7. Heat the olive oil over low to medium heat in a pan and sauté the leeks for 10-15 minutes until softened.
  • 8. Allow the leeks to release their moisture, which will gradually evaporate.
  • 9. Add the chopped celery leaves, season with salt and pepper, stir once, and remove from heat. Keep covered.

Prepare the Avgolemono Sauce

  • 10. Bring the vegetable broth to a boil in a saucepan over high heat, reducing it by half.
  • 11. In a bowl, whisk the eggs with the lemon juice until frothy.
  • 12. Gradually add the hot broth to the egg mixture, whisking continuously.
  • 13. Season with salt and pepper, then return the mixture to the saucepan over very low heat to keep warm without curdling.

Cook the Pork Tenderloin

  • 14. Heat the olive oil in a large nonstick pan over medium-high heat and sear the pork tenderloins for about 15 minutes, turning frequently until evenly browned.
  • 15. If using a smaller pan, cook in batches.
  • 16. Transfer the pork to a cutting board and let it rest for 5 minutes.

Serve

  • 17. Slice the pork into 1.5-2 cm (½-¾ inch) thick pieces.
  • 18. Divide among plates, accompanied by the sautéed leeks and celery root purée, and drizzle with avgolemono sauce.
  • 19. Serve extra sauce in a bowl for those who prefer more.
Cookix's Secrets

Alternative Cooking Methods

  • Instead of pan-searing, roast the pork tenderloin in the oven at 180°C (350°F) for 25 minutes.

Alternative Proteins

  • Substitute chicken breast for pork tenderloin for a leaner option.

Bold Flavor Enhancements

  • Incorporate a splash of white wine into the avgolemono sauce for added depth.

Complementary Flavor Pairings

  • Add a touch of nutmeg to the purée for extra warmth.

Cooking Tips

  • Ensure the avgolemono sauce is heated gently to prevent curdling.
  • Resting the pork after cooking allows the juices to redistribute, keeping it tender.
  • For an ultra-smooth purée, pass it through a fine sieve after blending.

Healthier Variations

  • Replace butter with olive oil in the purée for a lighter version.

Seasonal Tweaks

  • Use parsnips instead of celery root for a sweeter variation.