Pork Tenderloin with Celery Roots

Description
purchased from the Weir Estate in Canton, Texas in 1990.

Date on card says 1909

Ingredients

 * 2-1/2 pounds pork tenderloin, cut into 4 pieces
 * 5 celery roots, peeled and sliced
 * 1 white onion, peeled and sliced
 * 3 tablespoons butter

Directions

 * 1) Seasoning mixture consisting of equal parts of salt, pepper, parsley, thyme and basil
 * 2) Season the tenderloin.
 * 3) Put it in a small roasting pan with the butter.
 * 4) Roast in moderate oven for about 20 minutes.
 * 5) While the pork is cooking, boil the celery roots in salted water for about 15 minutes.
 * 6) Drain off water.
 * 7) Place celery and onion around the pork and finish cooking together, about 5 minutes then serve.