| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Canned low-salt chicken |
|
|
broth |
| 1 |
c |
Canned beef broth |
| 1/4 |
c |
Ruby Port |
| 2 |
t |
Garlic, minced |
| 6 |
T |
Butter, 3/4 stick |
| 1/4 |
c |
Shallots, chopped |
| 8 |
oz |
Shiitake mushrooms |
|
|
stem/chop fine |
| 1 1/2 |
c |
Leek, chopped white and |
|
|
pale green parts only |
| 1/2 |
c |
Whipping cream |
| 2 |
|
Pork tenderloins, 1 1/4 |
|
|
pounds each trimmed |
|
|
from |
|
|
center or thick end |
| 1 1/2 |
T |
Fresh marjoram, chopped OR 2 |
|
|
1/2 teaspoons dried |
| 1 |
T |
Olive oil |
| 16 |
oz |
Celery roots, 2 peeled |
|
|
cut into 1/2" pcs |
| 3 |
|
Russet potatoes, peeled |
|
|
about 6 cups cut into |
|
|
inch pcs |
| 3 |
T |
Milk, about |
|
|
Ground nutmeg |
|
|
minutes. Set aside. |
INSTRUCTIONS
1
For the Tenderloin: Preheat oven to 400øF. Combine both broths, Port
and garlic in small saucepan. Boil until sauce is reduced to 3/4 cup,
about Meanwhile, melt 2 tablespoons butter in large skillet over
medium-high 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 1/2 to 3/4
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 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. 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 MC-Recipe Digest by Carriej999
<Carriej999@aol.com> on Apr 3, 1998
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