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Celery: Celery isn't just for Bloody Marys, although that's as close as many people get to this healthful veggie. Celery may have been used as a hangover cure in ancient Rome, but its real power lies in its ability to lower blood pressure and to keep your weight under control. If you have either of these problems (and they often travel together) you could do worse than grabbing a stalk of celery to chew on.
helps lower blood pressure

Garlic: Garlic is in the same family as onions and leeks, and purportedly provided ancient Roman soldiers the courage to battle the barbarians. Whether or not it gives you courage, it is known to lower blood pressure, which is great for your heart and helps prevent stroke. In addition, it has a long history as a digestive aid, so don't be shy with this wonderful herb, no matter what it does to your breath!
heart healthy, lowers blood pressure, prevents stroke, lowers bad cholesterol

Recipe

Mushroom-Stuffed Pork Tenderloin with Celery Root Mashed Potatoes

serves
prep time: 10
cook time: 46

ingredients

1/2 cup ruby Port
2 teaspoons minced garlic
1/4 cup chopped shallots
1 cup shiitake mushrooms, stemmed, finely chopped
1 1/2 cups chopped leek (white and pale green parts only)
1/2 cup whipping cream
2 1.25 pounds pork tenderloins (from center or thick end), trimmed, each cut crosswise in half
2 1/2 tablespoons chopped fresh marjoram or 2 1/2 teaspoons dried
1 tablespoon olive oil
Celery Root Mashed Potatoes

directions

Preheat oven to 400 degrees. Combine both broths, Port and garlic in heavy small saucepan. Boil until sauce is reduced to 3/4 cup, about 20 minutes. Set aside.

Meanwhile, melt 2 tablespoons butter in large skillet over medium-high heat. Add shallots and saute until translucent, about 1 minute. Add mushrooms and leek and saute until tender, about 6 minutes. Stir in cream. Cook mixture until vegetables are soft and most of cream is absorbed, about 5 minutes. Cool.

Insert handle of wooden spoon lengthwise into cut end of each tenderloin, forming 0.5- to 0.75 inch-diameter hole. Transfer mushroom mixture to pastry bag fitted with large plain tip. Force mixture into center of each tenderloin, filling hole completely. Rub tenderloins with marjoram. Sprinkle with salt and pepper.

Heat oil in large ovenproof skillet over high heat. Add tenderloins to skillet and cook until brown on all sides, about 6 minutes total. Transfer skillet to oven. Roast tenderloins until cooked through, about 8 minutes. Remove skillet from oven. Transfer tenderloins to platter, tent with foil to keep warm. Return skillet to stove. Whisk in sauce. Bring to boil, scraping up any browned bits. Remove from heat. Whisk in 1/4 cup butter.

Cut tenderloins crosswise into slices. Spoon Celery Root Mashed Potatoes onto plates. Arrange tenderloin slices around mashed potatoes. Drizzle sauce over and serve.