Pork: Hunters Pork by Recipe Cottage

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	Hunters Pork

		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.