Mushroom-Stuffed Pork Tenderloin
with Celery Root Mashed Potatoes
Buffalo Mountain Lodge; Banff, Canada
Bon Appetit April 1998

6 tablespoons (3/4 stick) butter
1/4 cup chopped shallots
8 ounces shiitake mushrooms,
stemmed, finely chopped
1 1/2 cups chopped leek (white
and pale green parts only)
1/2 cup whipping cream

Preheat oven to 400 degrees F. Combine both broths, Port and garlic
in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about
20 minutes. Set aside.
Meanwhile, melt 2 tablespoons butter in large skillet over medium-high
heat. Add shallots and sauté until translucent, about 1 minute. Add the
mushrooms and leek and sauté until tender, about 6 minutes. Stir in the
cream. Cook mixture until vegetables are soft and most of cream is
absorbed, about 5 minutes. Cool.
Insert handle of wooden spoon lengthwise into the cut end of each
tenderloin, forming 1/2- to 3/4-inch-diameter hole. Transfer mush-
room mixture to pastry bag fitted with large plain tip. Force mixture
into center of each tenderloin, filling hole completely. Rub tenderloins
with marjoram. Sprinkle with salt and pepper.
Heat oil in large ovenproof skillet over high heat. Add the 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.
Remove skillet from oven. Transfer tenderloins to platter; tent with foil
to keep warm. Return skillet to stove. Whisk in the sauce. Bring to boil,
scraping up any browned bits. Remove from heat. Whisk in 4 table-
spoons butter. Cut the tenderloins crosswise into slices. Spoon Celery
Root Mashed Potatoes onto plates. Arrange tenderloin slices around
mashed potatoes. Drizzle sauce over and serve. Makes 4 servings.
 

Celery Root Mashed Potatoes

Two 8-ounce celery roots [celeriac], peeled,
cut into 1/2-inch pieces
3 large russet potatoes, peeled, cut into
1-inch pieces (about 6 cups)
6 tablespoons (3/4 stick) butter
3 tablespoons (about) milk
Ground nutmeg

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 medium-high 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.

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