Pork Roulade with Chutney Stuffing and Rosemary Garlic Mashed Potatoes

Chutney:

2 cinnamon sticks

2 fresh rosemary sprigs

1 small shallot, minced

2 teaspoons minced peeled fresh ginger

1 garlic clove, minced

2 cups unsalted chicken stock, plus extra for deglazing

3/4 cup chopped Granny Smith apple

1 cup mixed chopped dried fruit, such as apricots, golden raisins, dried plums, dried figs, dried cherries

1/2 teaspoon kosher salt, plus more to taste

1 tablespoon apple cider vinegar

1 tablespoon granulated sugar

1/2 cup chopped walnuts, toasted

Pork:

1 pound pork tenderloin, trimmed

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon olive oil

1 tablespoon unsalted butter

Garlic Rosemary Mashed Potatoes, recipe follows

Celery Salad, recipe follows

Garlic Rosemary Mashed Potatoes:

2 pounds medium Yukon gold potatoes (about 8), peeled and halved

Kosher salt

1 cup heavy cream

2 garlic cloves, smashed

1 sprig fresh rosemary

1/2 shallot, roughly chopped

4 tablespoons unsalted butter, cut up and softened

Celery Salad:

1 stalk celery, shaved into ribbons

1 Granny Smith apple, cored and cut into 1/4-inch dice

1/2 cup walnuts, toasted

2 tablespoons parsley leaves

2 teaspoons apple cider vinegar

2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground black pepper