Marinated tenderloin, sauces and roasted vegetables
Marinated tenderloin with celery puree, roasted vegetables, and lemon emulsion I prepared this menu on an anniversary when I wanted something substantial but not heavy. The recipes are combined to be easy to pair, low in calories, and I took them from Adi Hădean's blog. I've made them several times, especially when I have good meat and want to break out of the usual vegetable routine. Quick Info Total time: approx. 18-20 hours (including marinating time) Active preparation time: 1.5-2 hours Cooking/baking time: 1.5 hours (depending on vegetables and meat) Servings: 4 Difficulty: medium Recipe type: complete menu for occasions or main meals Ingredients Roasted vegetables: - 4 carrots - 2-3 parsnips - 6-8 new white potatoes (or small potatoes, about 5-6 cm each) - 2 beets (medium size) - 1 head of garlic (cloves left in their skins) - 2 tablespoons olive oil - salt - pepper - cumin seeds (1 teaspoon, whole) - fresh or dried thyme (to taste) Marinated tenderloin: - 500 g pork or beef tenderloin For the marinade: - 1 tablespoon ground spices: black pepper, green pepper, cumin, coriander (you can add cloves, cinnamon, sage, anise, to taste) - 2 crushed bay leaves - 1 teaspoon coarse salt - 1 orange (zest and juice) - 1 lemon (or lime/grapefruit or white wine, according to preference) - 1 bunch of fresh parsley - 1 onion - 1 small/medium head of garlic - 1/2 hot pepper (optional, or a pinch of chili) - 3 tablespoons extra virgin olive oil Lemon emulsion: - zest from 5-6 lemons (only the yellow part) - 50 ml oil (preferably neutral, but olive oil works too) - 50-80 ml water (depending on how fluid you want the sauce) - a pinch of salt - a pinch of sugar - juice from 1/2 large lemon Celery puree: - 350 g celery (weighed after cleaning) - 1-1.5 cups milk - 1-1.5 cups water - salt - 1 tablespoon butter - 100 g sour cream Preparation method 1. Roasted vegetables 1.1. Wash the vegetables well. Beets and potatoes are boiled with their skins on. If you have older or larger potatoes (5-6 cm), boil them for 20 minutes. If they are small and tender, take them out after 10 minutes. Beets need about 35 minutes, but check with a toothpick; when it goes in easily, they are done. 1.2. While boiling, scrub the carrots and parsnips with the abrasive side of a new sponge, so the skins remain, but the dirt is removed. Do not peel them completely. 1.3. Preheat the oven to 220°C. 1.4. Place all the vegetables (including the boiled ones, cut if large) in a thick baking tray. Add the garlic cloves in their skins. 1.5. Pour a cup of water over the vegetables, drizzle with oil, and sprinkle with salt, pepper, cumin, and thyme. Mix gently. 1.6. If you have firmer potatoes, leave them in the oven longer until a fork goes in easily. 2. Marinated tenderloin 2.1. For the marinade, use a lidded container (preferably glass). 2.2. Peel the orange and lemon; keep the zest. Squeeze the fruits. If you are squeezing by hand, roll them on the table first for more juice. 2.3. Put the juice in the container. Add chopped parsley. 2.4. Crush the spices with salt in a mortar and add them to the juice. Crush the garlic, finely chop the onion, and add them too. 2.5. Add the oil and mix. Place the tenderloin in the marinade and cover it well. Tuck the citrus peels on top and on the sides. Do not place them underneath, so the meat remains submerged in the marinade. 2.6. Let it marinate in the fridge for 16 hours, covered. 2.7. Preheat the oven to 200°C. Remove the tenderloin from the marinade, place it in an ovenproof dish lined with baking paper. No lid. 2.8. Bake for 20 minutes (you will get pink and juicy meat in the middle). If you want it more well done, leave it for up to 30 minutes. You can brown it for an additional 3 minutes under the grill on the middle rack. 3. Lemon emulsion 3.1. Wash the lemons under cold water and dry them. Peel the thin yellow zest (without the white part). Boil water enough to cover the peels, bring to a boil, then simmer the peels for 1.5-2 minutes. 3.2. Repeat this step 5-6 times: drain the water, put clean water to boil, and simmer the peels again for 1.5-2 minutes. Repeated boiling helps to remove the bitterness. 3.3. Place the boiled peels in a blender. Add 50 ml oil, 50 ml water, salt, sugar, and the juice from half a lemon. 3.4. Blend on low speed for 20-30 seconds, then increase to maximum. The sauce should be creamy, like mayonnaise. If you want it to be more fluid, add water gradually until you reach 80 ml, and blend until the desired texture is achieved. 3.5. Store the emulsion in a jar or container with a lid in the fridge. It keeps well for over a week. 4. Celery puree 4.1. Peel the celery and cut it into cubes of about 2 cm. 4.2. Boil in a mixture of water and milk with salt, enough liquid to cover the vegetables. Boil for 20-25 minutes until the celery is easily pierced with a fork. 4.3. Drain well and place the hot cubes in a blender. Add the butter in pieces; it will melt immediately. Once melted, add the sour cream. 4.4. Blend for 3 minutes until it becomes a fine cream. Taste for salt. Why I make this recipe often This menu is easy to adapt, doesn’t require hard-to-find ingredients, and you can prepare part of it ahead of time (the marinade, the sauce). I like that the roasted vegetables can be combined with any meat, and the celery puree is lighter than classic potato puree. The lemon emulsion keeps well in the fridge. Tips and variations Tips - When marinating the meat, always leave the citrus peels on top, not under the meat, so the flavor is distributed without toughening the fibers underneath. - If using older or larger potatoes, score them before boiling to cook through faster. - For the lemon emulsion, don’t skip the repeated boiling; otherwise, the bitter taste will remain quite strong. - For the puree, the celery must be well drained before blending; otherwise, you won’t achieve a creamy consistency. Substitutions - The tenderloin can also be beef, not just pork. - If you don’t have an orange, you can use only lemon or try lime. Grapefruit will give a slightly bitter taste. - In the marinade, olive oil can be replaced with another neutral vegetable oil if you don’t have it. - For the puree, sour cream can be replaced with creamy yogurt or cream cheese, but the texture will be slightly different. Variations - You can add other root vegetables to the roasted vegetables: pumpkin, more parsnip, red onion, fennel. - The marinade can be adapted to your preferred spices or what you have on hand, as long as the basic ones remain. - The lemon emulsion can be made with lime or orange for a different note. Serving ideas - The celery puree goes well with fish, chicken, pork, lamb, beef, but also with roasted vegetables, asparagus, or grilled zucchini. - The lemon emulsion pairs well with fish, steamed vegetables, duck, or beef. Frequently asked questions 1. Can I marinate the tenderloin for less than 16 hours? Yes, but the flavors won’t be as intense. A minimum of 4-5 hours works, but 16 hours gives the best result. 2. How do I store the lemon emulsion and how long does it last? It should be kept in a glass jar with a lid in the fridge. It lasts well for over a week and doesn’t spoil quickly. 3. Can I make the celery puree with just water, without milk? Yes, but the milk gives it a finer texture and a milder taste. Just with water, it will be coarser. 4. Is it necessary to boil the lemon peels so many times? For a balanced-flavored emulsion, yes. If you’re short on time, at least do 3-4 water changes, but the bitterness will be slightly more pronounced. 5. Can the meat be cooked at a lower temperature for a longer time? Yes, but for results close to the original recipe, keep it at 200°C and the mentioned time. Otherwise, you risk losing the recommended texture. Nutritional values Approximately, for a complete serving (tenderloin, puree, vegetables, sauce): Calories: 450-500 kcal Protein: 25-28 g Fat: 18-22 g Carbohydrates: 35-40 g Values may vary depending on the exact amount of oil, type of meat, and proportion of vegetables used. The lemon emulsion has few calories, being based on peels and water. Storage and reheating The cooked tenderloin can be stored in the fridge, covered, for 2 days. The celery puree also lasts 2 days in the fridge, as do the roasted vegetables. The lemon emulsion keeps best, lasting over a week in the fridge. For reheating, place the meat and puree covered in the oven or steam to avoid drying out. The roasted vegetables can be reheated quickly in a pan or oven. This menu is not meant for long-term storage in the freezer but holds up well for 2 days in the fridge. The lemon sauce retains its flavor even after a few days.
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