You are here

Pork Tenderloins With Leeks

Whats.Cooking's picture
  Butter 6 Tablespoon (90 Milliliter)
  Leek 2 , sliced
  Onions 1⁄2 Cup (8 tbs), finley sliced
  Celery 3 Tablespoon, finley sliced (45 Milliliter)
  Breadcrumbs 375 Milliliter (1 1/2 Cups)
  Savory 1⁄2 Teaspoon (2 Milliliter)
  Salt 1⁄4 Teaspoon (1 Milliliter)
  Pepper 1⁄4 Teaspoon (1 Milliliter)
  Pork tenderloins 1 1⁄2 Pound (675 Gram)
  Garlic 2 Clove (10 gm), finley sliced
  Cognac 60 Milliliter (1/4 Cup)
  Beef stock 500 Milliliter (2 Cups)
  Flour 2 Tablespoon (30 Milliliter)
  Mushrooms 250 Milliliter, sliced (1 Cup)
  Salt To Taste
  Pepper To Taste

–  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.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (18 votes)