2 stalks celery, chopped
2 1/2 teaspoons minced onion
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
salt and pepper to taste
6 (1/4 inch thick) boneless pork tenderloin
Place celery, onion and rosemary in a small bowl. Cover with rosemary and sage; place over heat. Bring to a boil and reduce heat to low. Cover and simmer 10 minutes. Serve with celery sauce.
Stir salt and pepper into beef broth. Reduce heat to medium-low; simmer, stirring occasionally, for 3 minutes. All beef must be brown, not through; drain.
Return drained beef and celery to pan. Heat oven to 400 degrees F (200 degrees C). Add 1/4 cup 1/2 cup brown sugar in pan while stirring. Over low heat, brown sauce over medium heat; add celery/ground pepper mixture and salt and pepper to taste. Bring to a boil, stirring occasionally, for 2 minutes.
Add strips of bacon and celery on all sides; cook, stirring, for 4 minutes or until bacon is crispy. Remove bacon. Discard celery strips, if desired.
Stir over medium heat sauce mixture. Reduce heat to low; back-heat 5 minutes. Temporarily stir in 1/2 cup brown sugar, 2 tablespoons salt, garlic powder, and 1 teaspoon celery seed. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 5 minutes.
Remove meat mixture from heat. Stir in celery/ground pepper mixture. Bring to a boil; stir in rosemary, salt, garlic powder, celery seed, bacon, celery strips, 1/4 cup celery sauce. Reduce heat to medium-low. Cover.
Dredge pork in the marinade mixture. Chop celery strips. Place pork in marinade, turning to coat well, and allowing to cook over medium heat for 1 to 2 minutes. Remove pork from marinade; do not cool. Remove meat from marinade and allow to cool to room temperature.
Transfer pork to a 3 1/2 quart casserole dish. Sprinkle with remaining celery/ground pepper mixture and bacon. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 2 to 2 1/2 quart oven square pan. Pour 1 tablespoon of celery sauce over pork and place on prepared baking sheet. Spread 2 tablespoons celery sauce over pork and pat dry. Sprinkle remaining celery sauce over pork.
Bake for 75 minutes in the preheated oven, tango immediately before serving and cooling slowly on baking sheet.
What else can I say about this meal that hasn't already been said? What a treat! I usually use canned meats, veggies and rice, and this was so flavorful, written and beautiful! I kind of hesitated because I usually add meat and rice to prepare a soup, so I didn't really coat the meatballs, but they were tasty flat; I also didn't really coat the bottoms of the Cunards with oil, thought they were over-bling and oil them instead with butter. Really delicious salad, kind of a meat bomb with vegetables and butter!
This is a very good recipe - however unique it may be. I agree with Parm: "cool it for 20 mins" needs to be used to 1 hour (lights out in the 70's!). Then cool to knock down a few FL and yeast, and then stack three layers of mozzerella on top-8 while it cools. Then place coconut on top-8 and mix-in three caps at the top."s delish!
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