Spice-rubbed pork tenderloin with celeriac-apple puree and cider gravy Recipe | Food Network UK

Ingredients

• For the puree
• 2 (450g) celeriac, peeled and chopped into 2 1/2cm cubes
• 1/2 small onion, chopped
• 2 golden apple, peeled, cored and cut into large chunks
• 3 sage leaves
• 600ml low-sodium chicken stock
• 1/4 tsp salt
• For the pork
• 1 (450g) pork loin, trimmed of visible fat
• 1 tbsp granulated sugar
• 1 tsp celery seed
• 1/4 tsp dried sage
• 1/8 tsp pepper
• For the gravy
• 2 tsp rapeseed oil
• 2 shallots, finely chopped
• 45ml chicken stock
• 15ml apple cider vinegar