| 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 |
| | CELERY ROOT MASHED POTATOES |
| 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 |
