Recipe - Noces Pork Tenderloin With Currant And Walnut Stuffing

4 small Pork tenderloins

FILLING
1 tablespoon Olive oil
One fourth cup Chopped leeks
One half tablespoon Chopped onion
One half tablespoon Chopped garlic
One fourth cup Dried currants
One fourth cup Walnut pieces
One half cup White wine
Salt and pepper
Allpurpose flour

SAUCE
1 Onion, chopped
1 cup Chicken broth
1 cup White wine
1 cup Whipping cream
4 teaspoon Dijon mustard
3 teaspoon 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 One half 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 cut or sliced up
into 1inch thick pieces. From Noce Restaurant & Bar, 875 Queen St. W.,
Toronto, Ontario.
Posted to MMRecipes Digest V3 #294

Date: Fri, 25 Oct 96 23:06:44 UT

From: "Deborah Kühnen" DEBKUHNEN@msn.com