submitted by Chef Michael Davies at the Elm Hurst Inn & Country Spa

Filled with selected mushrooms & sun dried cherry duxelle; celery root smashed potato & Marsala wine sauce

Ingredients:

5 oz Pork Tenderloin

2 thin slices prosciutto

½ tsp Dijon mustard

1 oz each shiitake, oyster, Cremini mushrooms,

chopped fine in food processor

1 tsp sun dried cherries

2 springs fresh thyme, leaves removed from stems

1 tsp chopped parsley

1 tsp butter

1 tsp shallots

½ oz dry white wine

Kosher salt & freshly cracked black pepper

Celery root smashed potato (recipe to follow)

Marsala wine sauce

To make Pork Tenderloin: cut lengthwise ¾ & with plastic

wrap over top & with a mallet flatten pork thin, refrigerate.

To make Mushroom & sun dried cherry duxelle:

Melt butter in skillet, add shallots, cook until soft,

add chopped mushrooms, sweat until slightly brown,

add white wine, cook slowly moving ingredients with a

spoon until almost all the moisture is evaporated.

Add sun dried cherries, thyme, parsley, salt & pepper.

Let cool in refrigerator.

To Fill Pork Tenderloin: lay two thin slices on cutting board,

spread with Dijon mustard. Place flatten pork tenderloin on top.

Spread mushroom mixture on top of pork. Roll into a cylinder, refrigerate.

Make celery root mashed potato, & marsala wine sauce

( brown sauce flavored with Marsala wine, you can find recipe on Google)

To assemble dish: sear pork tenderloin in skillet, brown on all sides,

finish in 375 degree oven, cook to desired doneness, (I prefer medium).

Slice pork tenderloin into three pieces, arrange on plate with

smashed celery root potatoes, and serve two types of seasonal

fresh local vegetables & spoon sauce around pork.

Finish pork with fresh sour cherries & some purple daikon radish sprouts.

Recipe for Celery Root Mashed Potato

½ pound celery root

2 1/2 pounds Yukon gold potato

Kosher salt and pepper

¼ cup crème fraiche

1 cup whole milk, warmed

Butter at room temp for flavor

Chopped chives

Peel & cook Celery root & potato with salt until soft.

Strain off liquid reserve a little for later.

Mash until smooth, add crème fraiche, milk and butter,

season with salt and pepper.

Add reserved water if needed.

Serves 4 - 5 people