Name: Mushroom-Stuffed Pork Tenderloin/celery Root Mashed Potatoes
Ingredients: 1 c Canned low-salt chicken broth; 1 c Canned beef broth; 1/4 c Ruby Port; 2 ts Garlic; minced; 6 tb 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 tb Fresh marjoram; chopped OR 2 1/2 teaspoons dried; 1 tb Olive oil; 16 oz Celery roots; (2), peeled, cut into 1/2" pcs; 3 lg Russet potatoes; peeled (about 6 cups), cut into 1 inch pcs; 6 tb Butter; (3/4 stick); 3 tb Milk; (about); Ground nutmeg

It astonishes me how many Christians watch the same banal, empty, silly, trivial, titillating, suggestive, immodest TV shows that most unbelievers watch – and then wonder why their spiritual lives are weak and their worship experience is shallow with no intensity. If you really want to hear the Word of God the way He means to be heard in truth and joy and power, turn off the television on Saturday night and read something true and great and beautiful and pure and honorable and excellent and worthy of praise (see Philippians 4:8). Then watch your heart unshrivel and begin to hunger for the Word of God.

John Piper

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	ts	Garlic; minced
6	tb	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	tb	Fresh marjoram; chopped OR 2 1/2 teaspoons dried
1	tb	Olive oil
16	oz	Celery roots; (2), peeled, cut into 1/2" pcs
3	lg	Russet potatoes; peeled (about 6 cups), cut into 1 inch pcs
6	tb	Butter; (3/4 stick)
3	tb	Milk; (about)
		Ground nutmeg

INSTRUCTIONS

CELERY ROOT MASHED POTATOES
For the Tenderloin: Preheat oven to 400&deg;F. Combine both broths, Port and
garlic in 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; 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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