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Title: Noce's Pork Tenderloin with Currant and Walnut Stuffing
Categories: Pork, Restaurants, Main dish, Dkuhnen msn
Yield: 4 Servings
4 sm Pork tenderloins
--------------------------FILLING-------------------------------
1 T Olive oil
1/4 c Chopped leeks
1/2 T Chopped onion
1/2 T Chopped garlic
1/4 c Dried currants
1/4 c Walnut pieces
1/2 c White wine
Salt and pepper
All-purpose flour
---------------------------SAUCE--------------------------------
1 Onion, chopped
1 c Chicken broth
1 c White wine
1 c Whipping cream
4 t Dijon mustard
3 t Whole grain mustard
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.
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