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

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