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Hunter's Pork With Celeriac Mash

350 gram potatoes, cubed
225 gram celeriac, cubed
1 300 gram tenderloin pork fillet, well trimmed
2 tablespoons seasoned flour
1 tablespoon sunflower oil
50 grams unsalted butter
1 large shallot
fresh sage
150 milliliter chardonnay or another dry white wine
1 heaped tsp rowan or redcurrant jelly
1 small bunch fresh chives
150 milliliter double cream
10 canned or vacuum packed whole peeled chestnuts
170 grams French beans, trimmed
1/2 lemon
salt and freshly ground black pepper

Place the potatoes and celeriac in a pan of boiling salted water,
cover and cook for 10-12 minutes or until tender. Heat a frying
pan. Cut the pork on the diagonal into six medallions, and press
out each one with the palm of your hand. Dust in the flour. Add
the oil and half the butter to the pan and sear the pork for 1-2
minutes on each side. Remove from the pan and set aside. Chop the
shallot and sage, add the shallot to the pan and cook for a few
minutes, stirring. Sprinkle over the sage and cook for 30 seconds.
Pour the wine into the pan, scraping the bottom with a wooden spoon,
and bring to the boil. Whisk in the redcurrant jelly and boil fast
until reduced by half and slightly syrupy. Season. Snip the chives
with scissors and set aside. Add half the cream to the pan and
bring to a simmer. Return the pork with the chestnuts and cook
for 2-3 minutes until the pork is tender, and the sauce is thickened
and reduced. Place the beans in a small pan of boiling, salted
water and cook for 2-3 minutes until just tender. Drain the potatoes
and celeriac and mash well. Add the rest of the cream and a knob
of butter and beat with an electric beater until smooth. Season
generously and stir in the chives. Add a good squeeze of lemon
juice to the pork mixture and adjust the seasoning if necessary.
Pile some mash onto a serving plate and spoon over the pork mixture.
Drain the beans and toss in the remaining butter. Add some to the
plate and serve at once.


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