Pork Tenderloins With Leeks Recipe
Haven't tried this yummy Pork Tenderloins With Leeks recipe, yet? I am sure you will love it! A delicious Pork Tenderloins With Leeks gets its taste from Pork. I will prepare this Pork Tenderloins With Leeks as Main Dish for a get-together I am soon going to host. Is it you or the aroma of Pork Tenderloins With Leeks that you happen to be making that has dragged me in the direction of the kitchen?, were my partner's words.
Ingredients
6 tbsp (90 ml) butter
2 leek whites, finely sliced
1/2 Cup (125 ml) onions, finely sliced
3 tbsp (45 ml) celery, finely sliced
1 1/2 Cups (375 ml) breadcrumbs
1/2 tsp (2 ml) fresh savory
1/4 tsp (1 ml) salt
1/4 tsp (1 ml) pepper
1 1/2 lbs (675 g) pork tenderloins
2 garlic cloves, finely sliced
1/4 Cup (60 ml) Cognac
2 Cups (500 ml) beef stock
Salt and pepper
2 tbsp (30 ml) flour
1 Cup (250 ml) mushrooms, sliced
Directions
– Preheat oven to 350 °F (175 °C).
– In an oven-proof skillet, melt 2 tbsp (30 ml) butter, saute but do not brown the leeks, half the onions and celery, then remove from heat, add breadcrumbs and seasoning, and let stand to cool.
– Slice pork tenderloins lengthwise without separating, pound delicately with meat mallet to flatten.
– Spoon cooled stuffing onto the pork tenderloins, fold and secure with skewer or toothpick.
– Using the same skillet, melt 2 tbsp (30 ml) butter and saute rest of onions with garlic and pork tenderloins. Pour Cognac and beef stock over mixture, then season with salt and pepper.
– Cook, uncovered, in oven, for 30 to 40 minutes and baste often with sauce while cooking.
– Slice the meat and serve in its sauce on a platter.
– In an oven-proof skillet, melt 2 tbsp (30 ml) butter, saute but do not brown the leeks, half the onions and celery, then remove from heat, add breadcrumbs and seasoning, and let stand to cool.
– Slice pork tenderloins lengthwise without separating, pound delicately with meat mallet to flatten.
– Spoon cooled stuffing onto the pork tenderloins, fold and secure with skewer or toothpick.
– Using the same skillet, melt 2 tbsp (30 ml) butter and saute rest of onions with garlic and pork tenderloins. Pour Cognac and beef stock over mixture, then season with salt and pepper.
– Cook, uncovered, in oven, for 30 to 40 minutes and baste often with sauce while cooking.
– Slice the meat and serve in its sauce on a platter.
