Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4              small  pork tenderloins
                        ***FILLING***
  1         tablespoon  olive oil
     1/4           cup  chopped leeks
     1/2    tablespoon  chopped onion
     1/2    tablespoon  chopped garlic
     1/4           cup  dried currants
     1/4           cup  walnut pieces
     1/2           cup  white wine
                        salt and pepper
                        all-purpose flour
                        ***SAUCE***
  1                     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