| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Toronto |
Pork, Restaurants, Main dish, Dkuhnen msn |
4 |
Servings |
INGREDIENTS
| 4 |
sm |
Pork tenderloins |
| 1 |
tb |
Olive oil |
| 1/4 |
c |
Chopped leeks |
| 1/2 |
tb |
Chopped onion |
| 1/2 |
tb |
Chopped garlic |
| 1/4 |
c |
Dried currants |
| 1/4 |
c |
Walnut pieces |
| 1/2 |
c |
White wine |
|
|
Salt and pepper |
|
|
All-purpose flour |
| 1 |
|
Onion, chopped |
| 1 |
c |
Chicken broth |
| 1 |
c |
White wine |
| 1 |
c |
Whipping cream |
| 4 |
ts |
Dijon mustard |
| 3 |
ts |
Whole grain mustard |
INSTRUCTIONS
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 1/2 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.
Posted to MM-Recipes Digest V3 #294
Date: Fri, 25 Oct 96 23:06:44 UT
From: "Deborah Kühnen" <DEBKUHNEN@msn.com>
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”