Pork Tenderloins With Leeks Recipe
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.
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