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Cuban Pork with CeleryRoot Puree

Fred Murphy's painting portrays the southern version of surreptitious garden bounty left on the doorstep. In Florida we are awash in citrus this time of year. There are only so many oranges one can actually eat...Cuban Pork with Celery Root Puree is a great way to use up some of those sour oranges which are not fit to eat or juice without a little help. The sauce is delicate and spectacular with the Celery root puree:

Marinade a large Pork Loin in:

6 cups Orange Juice from sour oranges or
Orange juice soured with lime juice
4 to 5 Garlic cloves minced
Mexican Oregano dried a good sized fist full
1 Anaheim Pepper minced and de-seeded
Generous Salt & pepper
1 cup lightly flavored Olive oil (not extra virgin)

for several hours.
Bake at 350 in the marinade until well done
Meanwhile

Cube & boil in water
1 Celery root
6 peeled red potatoes
1 small head cauliflower

until pierces easily with a fork

Drain, return to hot pan, keep on burner, mashing while you cool out the water, then add 1/4 stick of butter and a cup of whole milk and turn off the heat while you mash the mixture, add salt & white pepper to taste. Keep in pan covered until ready to serve (you can keep it warm on a simmer plate)

Remove pork...it should be falling apart when you slice it

De-grease pan & reduce marinade
Add 1/4 cup cointreau & 1 cup heavy cream.

Reduce over high heat until spoon dragged across the bottom of the pan bares the pan.

Serve pork sliced nested on puree, top with sauce
Garnish with small wild bitter oranges.