Mushroom Stuffed Pork Tenderloin/Celery Root Mashed Potatoes

Directions

1. For the Tenderloin: Preheat oven to 400 F. Combine both broths, Port and garlic in small saucepan. Boil till sauce is reduced to 3/4 c., about 20 min. Set aside.
2. Meanwhile, heat 2 Tbsp. butter in large skillet over medium-high heat. Add in shallots; saute/fry till translucent/soft, about 1 minute. Add in mushrooms and leek and saute/fry till tender, about 6 min. Stir in cream. Cook till vegetables are soft and most of cream is absorbed, about 5 min. Cold.
3. Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 1/2 to 3/4 inch diameter hole. Transfer mushroom mix to pastry bag fitted with large plain tip. Force mix into center of each tenderloin, filling hole. Rub tenderloins with marjoram. Sprinkle with salt and pepper.
4. Heat oil in large ovenproof skillet over high heat. Add in tenderloins to skillet and cook till brown on all sides, about 6 min total. Transfer skillet to oven. Roast tenderloins till cooked through, about 8 min.
5. Transfer tenderloins to platter; tent with foil. Return skillet to stove.
6. Add in sauce; bring to boil, scraping up any browned bits. Remove from heat.
7. Whisk in 4 Tbsp. butter.
8. For the Celery Root Mashed Potatoes: Boil celery root in large pot of salted water 5 min. Add in potatoes and boil till vegetables are tender, about 20 min longer. Drain well. Return potatoes and celery root to pot. Stir over medium-high heat till dry, about 2 min. Remove from heat. Mash vegetables till smooth. Stir in butter and sufficient lowfat milk to moisten. Season to taste with nutmeg, salt and pepper.
9. To Serve: Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange pork around potatoes. Drizzle sauce over and serve.