Noce's pork tenderloin with currant & walnu
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Pork tenderloins |
| 1 | tablespoon | Olive oil |
| ¼ | cup | Chopped leeks |
| ½ | tablespoon | Chopped onion |
| ½ | tablespoon | Chopped garlic |
| ¼ | cup | Dried currants |
| ¼ | cup | Walnut pieces |
| ½ | cup | White wine |
| Salt and pepper | ||
| All-purpose flour | ||
| 1 | Onion, chopped | |
| 1 | cup | Chicken broth |
| 1 | cup | White wine |
| 1 | cup | Whipping cream |
| 4 | teaspoons | Dijon mustard |
| 3 | teaspoons | Whole grain mustard |
Directions
FILLING
SAUCE
Slice tenderloins lengthwise, almost through, forming a pocket for filling. To make filling, saute leeks, onion, garlic, currants and walnuts in a little hot oil for 4 to 5 minutes. Stir in ½ cup wine, season with salt and pepper. Blend to combine in a food processor.
Fold each flap back, spread with filling then press closed. Coat lightly with flour. Saute in hot oil, browning on all sides. Add onion, cook 4 to 5 minutes then add chicken broth and wine. Simmer uncovered for 5 minutes. Transfer tenderloins to a 450F oven for 15 minutes, then place on cutting board. Add whipped cream and mustards to chicken broth mixture. Bring to boil and simmer uncovered until slightly thickened. Spoon over tenderloins sliced into 1-inch thick pieces. From Noce Restaurant & Bar, 875 Queen St. W., Toronto, Ontario.