Instructions: For the Tenderloin: Preheat oven to 400 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.

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