SIMPLE GLAZED PORK TENDERLOINS WITH CREAMY TURNIP PUREE

WHY THIS RECIPE WORKS:

A creamy, buttery turnip puree elevates quick- cooking pork tenderloins to make a satisfying winter meal that’s as great for company as it is for a family weeknight. Making the puree couldn’t be easier: After microwaving the turnip pieces, we pureed them in the food processor with butter and cream while the pork cooked on the stovetop. For the mild tenderloins, we opted for a sweet-tart glaze with the bright flavor of cherries and the warmth of port, with rosemary to add just the right herbal depth. By adding the glaze ingredients to the pan after
browning the pork, we thickened the glaze, plumped the cherries, and gently cooked the pork through all at once.

SERVES: 4 to 6

TOTAL TIME: 45 minutes

INGREDIENTS:

• 2 pounds turnips, trimmed, peeled, and cut into ½-inch pieces
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• Salt and pepper
• 2 (12-to 16-ounce) pork tenderloins, trimmed
• 1 tablespoon vegetable oil
• 1 cup ruby port
• 1 cup chicken broth
• 1 cup dried cherries
• 1 sprig fresh rosemary

INSTRUCTIONS:

TURNIP PUREE

1. Place turnips in bowl and microwave, covered, until tender, 7 to 9 minutes, stirring halfway through microwaving.
2. Bring cream and butter to simmer in small saucepan over medium heat.
3. Process turnips and butter mixture in food processor until smooth and creamy, about 30 seconds.
4. Transfer puree to bowl and season with salt and pepper to taste. Cover to keep warm.

PORK TENDERLOIN WITH CHERRY-PORT SAUCE

1. Pat pork dry with paper towels and season with salt and pepper.
2. Heat oil in 12-inch skillet over medium-high heat until just smoking.
3. Cook tenderloins until well browned on all sides, 5 to 8 minutes.
4. Add port, broth, cherries, and rosemary and cook, turning pork occasionally, until mixture is slightly thickened and pork registers 145 degrees, about 10 minutes.
5. Transfer pork to carving board, tent with aluminum foil, and let rest for 5 minutes.
6. Continue to cook sauce mixture over medium-high heat until thick and syrupy, about 3 minutes.
7. Discard rosemary and season with salt and pepper to taste.
8. Slice pork ½ inch thick and serve with sauce and turnip puree.