Pork Tenderloin With Apple-Celery Root Slaw

• 1 Granny Smith apple, cored and julienned
• 1/2 celery root, peeled and julienned
• 1 shallot, minced
• 2 tablespoons apple cider vinegar
• 1 tablespoon chopped tarragon leaves
• 2 teaspoons whole grain mustard
• 4 tablespoons extra-virgin olive oil
• Kosher salt
• Freshly ground black pepper
• 2 (1 pound) pork tenderloins
• 1/2 cup baby arugula leaves

1. Stir together the apple, celery root, shallot, vinegar, tarragon, mustard, and 2 tablespoons of olive oil in a medium bowl. Season with salt and pepper, to taste. Let marinate at room temperature for 30 minutes.
2. Preheat the oven to 400u0b0F. Heat the remaining 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Season the pork on both sides with salt and pepper and add to the skillet. Sear for 2 to 3 minutes per side, until a golden brown crust forms. Transfer the pan to the oven and cook for 12 to 15 minutes, until a meat thermometer inserted into the thickest part of the pork registers 160u0b0F. Remove from the oven and transfer the pork to a cutting board. Tent with aluminum foil and let rest for 10 minutes.
3. Slice the pork into 1/2-inch thick slices and arrange on plates. Stir the arugula into the celery root slaw and spoon over the pork.

apple, celery root, shallot, apple cider vinegar, tarragon leaves, grain mustard, extravirgin olive oil, kosher salt, freshly ground black pepper, pork tenderloins, baby arugula

Taken from food52.com/recipes/30957-pork-tenderloin-with-apple-celery-root-slaw (may not work)