Pork Tenderloins With Leeks Recipe

Summary

CuisineAmericanCourseMain Dish
MethodSauteMain IngredientPork

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.

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