Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce

Name: Herb Crusted Veal Tenderloin and Celery Root and Pear Sformato with Cherry Sauce
Ingredients: Mixed herbs (sage, rosemary and thyme) finely chopped; 1 tablespoon Dijon mustard; Butter; 1/2 cup fresh bread crumbs (made from day old white sandwich loaf, discarding the crust); 1 pound celery root, peeled, diced into 1/4-inch pieces; Salt; 2 cloves garlic, minced; 1 sprig thyme; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper; 1/2 Maui onion, minced; 2 large eggs; 1 Forell pear, peeled, cored and cut into 1/4-inch pieces; 2 tablespoons finely chopped Italian parsley leaves; 1 cup mashed potatoes; Four 3/4-inch cubes fontina; 1 medium shallot, finely minced; 3/4 cup fresh cherries, pitted and quartered; 2 tablespoons molasses; 1/2 cup port wine; 3 cups veal stock; 2 tablespoons unsalted butter; 2 (3/4 pound) veal tenderloin