Noce's Pork Tenderloin With Currant And Walnut Stuffing
Grrrrrgh!
Course : Pork
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 small pork tenderloins
---FILLING---
1 tablespoons olive oil
1/4 cup chopped leeks
1/2 tablespoons chopped onion
1/2 tablespoons garlic
1/4 cup dried currants
1/4 cup walnut pieces
1/2 cup white wine
1/4 teaspoon salt and pepper
1/4 teaspoon all-purpose flour
---SAUCE---
1 medium onion -- chopped
1 cup chicken broth
1 cup white wine
1 cup whipping cream
4 teaspoons dijon mustard
3 teaspoons whole grain mustard
4 small pork tenderloins
---FILLING---
1 tablespoon olive oil
1/4 cup chopped leeks
1/2 tablespoon chopped onion
1/2 tablespoon garlic
1/4 cup dried currants
1/4 cup walnut pieces
1/2 cup white wine
1 teaspoon salt and pepper
3 tablespoons all-purpose flour
---SAUCE---
1 medium Onion -- chopped
1 cup chicken broth
1 cup white wine
1 cup whipping cream
4 teaspoons dijon mustard
3 teaspoons whole grain mustard
 

Preparation:

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.

 

Nutritional Information:

350 Calories (kcal); 26g Total Fat; (77% calories from fat); 4g Protein; 13g Carbohydrate; 82mg Cholesterol; 283mg Sodium