Celery Seed Crusted Pork Tenderloin

Makes 4 Servings

Happy Halloween! Growing up in a swanky suburb, the neighborhood would get all the kids together prior to trick-or-treating and we’d eat pizza before going door to door to acquire our sugary treats. As an adult Halloween looks a little different; I love to have a nice evening with some wine and a delicious meal and a scary movie. I don’t even get trick-or-treaters, so my neighborhood is quiet; and I have no reason to even buy Halloween candy!

Since this year looks especially different, I came up with this recipe that can be used all holiday season long or even as a great substitute for Thanksgiving dinner for those spending it just with the members in their house. The dish just resembles all that fall has to offer! Earthy and indulgent while still being super good for you, it creates that feeling of warmth and comfort!


2 small celery roots, peeled and cubed 1 ½-inches (about 4 cups)

1 cup fresh cranberries

1 cup halved red seedless grapes

¼ cup chicken bone broth

2 1/4 teaspoon sea salt, divided

1 teaspoon ground celery seed

¾ teaspoon ground black pepper

½ teaspoon garlic powder

½ teaspoon ground nutmeg

½ teaspoon ground cloves

2 pounds pork tenderloin

2 teaspoon avocado oil

½ cup heavy cream

2 tablespoons grass-fed unsalted butter

1 tablespoon chopped fresh parsley

½ cup + 2 tablespoons chopped toasted pecans

4 cups arugula


Preheat oven to 425°

In a medium saucepan, add celery root, fill with water to just cover the celery root, and ¾ teaspoon salt. Place over medium-high heat, bring to a boil, reduce heat to medium-low and cook until softened, about 15 minutes.

Meanwhile, place cranberries, grapes and chicken broth into a small saucepan over medium heat, cook stirring occasionally until cranberries pop and grapes are softened, about 8-10 minutes.

Meanwhile, in a small bowl stir together the remaining 1 ½ teaspoon salt, celery seeds, pepper, garlic, nutmeg, and cloves until combined. Add ½ teaspoon mixture to the cranberry mixture, stir until combined. Rub remaining mixture over the pork tenderloin.

Heat oil in a cast-iron skillet over medium-high heat, add pork and sear on each side for about 3 minutes until golden brown and a light crust forms. Place skillet in oven and cook 8-10 minutes or a thermometer reads 135° until desired doneness. Remove from pan and place on a cutting board and let rest for 5 minutes.

Meanwhile, in the bowl of a food processor, add celery root, remaining water, heavy cream, and butter; process until creamy and smooth.

Stir ½ cup pecans and parsley into the cranberry mixture.

Slice pork and serve alongside celery root puree, cranberry-grape chutney and arugula and sprinkle with remaining chopped pecans. Serve immediately.