Recipe - Mushroom-Stuffed Pork Tenderloincelery Root Mashed Potatoes

1 cup Canned lowsalt chicken
broth
1 cup Canned beef broth
One fourth cup Ruby Port
2 teaspoon Garlic; minced
6 tablespoon Butter; (Three fourths stick)
One fourth cup Shallots; chopped
8 ounce Shiitake mushrooms;
stem/chop fine
1 One half cup Leek; chopped, white and
pale green parts only
One half cup Whipping cream
2 Pork tenderloins; (1 1/4
pounds each), trimmed from
center or thick end
1 One half tablespoon Fresh marjoram; chopped OR 2
One half teaspoons dried
1 tablespoon Olive oil

CELERY ROOT MASHED POTATOES
16 ounce Celery roots; (2), peeled,
cut into 1/2" pcs
3 lg Russet potatoes; peeled
(about 6 cups), cut into 1
inch pcs
6 tablespoon Butter; (Three fourths stick)
3 tablespoon Milk; (about)
Ground nutmeg

For the Tenderloin: Preheat oven to 400øF. Combine both broths, Port and
garlic in small saucepan. Boil until sauce is reduced to Three fourths cup, about 20
minutes. Set aside.

Meanwhile, melt 2 tablespoons butter in large skillet over mediumhigh
heat. Add shallots; saute until translucent, about 1 minute. Add mushrooms
and leek and saute until tender, about 6 minutes. Stir in cream. Cook until
vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.

Insert handle of wooden spoon lengthwise into cut end of each tenderloin,
forming One half to Three fourths inch diameter hole. Transfer mushroom mixture to pastry
bag fitted with large plain tip. Force mixture into center of each
tenderloin, filling hole. Rub tenderloins with marjoram. Sprinkle with salt
and pepper.

Heat oil in large ovenproof skillet over high heat. Add tenderloins to
skillet and cook until brown on all sides, about 6 minutes total. Transfer
skillet to oven. Roast tenderloins until cooked through, about 8 minutes.
Transfer tenderloins to platter; tent with foil. Return skillet to stove.
Add sauce; bring to boil, scraping up any browned bits. Remove from heat.
Whisk in 4 tablespoons butter.

For the Celery Root Mashed Potatoes: Boil celery root in large pot of
salted water 5 minutes. Add potatoes and boil until vegetables are tender,
about 20 minutes longer. Drain well. Return potatoes and celery root to
pot. Stir over mediumhigh heat until dry, about 2 minutes. Remove from
heat. Mash vegetables until smooth. Stir in butter and enough milk to
moisten. Season to taste with nutmeg, salt and pepper.

To Serve: Cut tenderloins crosswise into slices. Spoon Celery Root Mashed
Potatoes onto plates. Arrange pork around potatoes. Drizzle sauce over and
serve.

Printed in Bon Appetit April 1998

Typed and Busted by Carriej999@AOL.com 4/98

Recipe by: Buffalo Mountain Lodge Banff

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on Apr 3,
1998