Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sm Pork tenderloins

--------------------------FILLING-------------------------------
1 tb Olive oil
1/4 c Chopped leeks
1/2 tb Chopped onion
1/2 tb Chopped garlic
1/4 c Dried currants
1/4 c Walnut pieces
1/2 c White wine
Salt and pepper
All-purpose flour

---------------------------SAUCE--------------------------------
1 Onion, chopped
1 c Chicken broth
1 c White wine
1 c Whipping cream
4 ts Dijon mustard
3 ts 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 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. From Noce Restaurant Bar, 875 Queen St. W., Toronto,
Ontario.

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