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Ingredients

• 1 c. Canned low-salt chicken broth
• 1 c. Canned beef broth
• 1/4 c. Ruby Port
• 2 tsp Garlic, chopped
• 6 Tbsp. Butter, (3/4 stick)
• 1/4 c. Shallots, minced
• 8 ounce Shiitake mushrooms, stem/chop fine
• 1 1/2 c. Leek, minced, white and pale green parts only
• 1/2 c. Whipping cream
• 2 x Pork tenderloins, (1 1/4 pounds each), trimmed from center or possibly thick end
• 1 1/2 Tbsp. Fresh marjoram, minced Or possibly 2 1/2 tsp. dry
• 1 Tbsp. Extra virgin olive oil
• 16 ounce Celery roots, (2), peeled, cut into 1/2" pieces
• 3 lrg Russet potatoes, peeled (about 6 c.), cut into 1 inch pieces
• 6 Tbsp. Butter, (3/4 stick)
• 3 Tbsp. Lowfat milk, (about)
•     Grnd nutmeg

Description

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. Meanwhile, Heat 2…

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