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Noce's Pork Tenderloin With Currant & Walnu

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: NOCE'S PORK TENDERLOIN WITH CURRANT & WALNU
 Categories: Pork, Restaurants, Main dish, Dkuhnen msn
      Yield: 4 Servings
 
      4 sm Pork tenderloins

MMMMM--------------------------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

MMMMM---------------------------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.
 
MMMMM

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