Leeks

Pork tenderloin with leek and mustard sauce

Name: Pork tenderloin with leek and mustard sauce
Prep time: 25 min
Cook time: 10 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks; 2 pork tenderloin of 300 g (2/3 pound) each; 15 ml (1 tablespoon) of olive oil; 30 ml (2 tablespoons) of Dijon mustard; 1 package of cream cheese of 250 g; 250 ml (1 cup) of chicken broth; Salt and pepper, to taste

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Author: 5 ingredients 15 minutes

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Preparation 15

Baking 10

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
2 pork tenderloin of 300 g (2/3 pound) each
15 ml (1 tablespoon) of olive oil
30 ml (2 tablespoons) of Dijon mustard
1 package of cream cheese of 250 g
250 ml (1 cup) of chicken broth
Salt and pepper, to taste

Preparation

Side-by-side mode

Remove fats and the white membrane of pork fillets.
In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets for 1 minute on each side. Remove pork fillets from the casserole and set aside.
In the same casserole, mix sliced leeks with mustard, cream cheese and broth. Salt and pepper. Bring to a boil without stopping whisking.
Put back pork fillets into casserole. Cover and simmer for 10 to 15 minutes.
Remove pork fillets from the casserole and set them on a plate. Cover with aluminum paper and let them cool down for 5 minutes. Cut pork fillets into slices.

Chef’s note

Idea for side dish: Oven-bake cluster tomatoes

Preheat oven to 400°F (200°C).
Mix 30 ml (2 tablespoons) of olive oil with 15 ml (1 teaspoon) of minced basil, 5 ml (1 teaspoon) of chopped garlic and 5 ml (1 teaspoon) of rosemary.
Set 454 g (1 pound) of cluster cherry tomatoes on an oven-safe plate. Brush with perfumed oil. Salt and pepper.
Oven-bake for 8 to 10 minutes or until the tomato skin cracks.