Noces Pork Tenderloin with Currant and Walnut Stuffing

Noces Pork Tenderloin with Currant and Walnut Stuffing Ingredients

4 sm Pork tenderloins	Salt and pepper
FILLING	All-purpose flour
1 tb Olive oil	SAUCE
1/4 c Chopped leeks	1 Onion, chopped
1/2 tb Chopped onion	1 c Chicken broth
1/2 tb Chopped garlic	1 c White wine
1/4 c Dried currants	1 c Whipping cream
1/4 c Walnut pieces	4 ts Dijon mustard
1/2 c White wine	3 ts Whole grain mustard

Instructions for Noces Pork Tenderloin with Currant and Walnut Stuffing

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 K?hnen"

Main Ingredient: PorkCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

All-Purpose Flour	Chicken Broth	Cream	Dijon Mustard
Garlic	Leek	Mustard	Olive Oil
Onion	Pork	Walnut	White Wine

Pork Restaurants Main dishes Walnuts Stuffing Chicken Chicken Broth Cream Mustard Olive oil Onion Garlic Wine White wine Dinner

for flavor and categorization

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