Roast Pork Tenderloin with Leeks
| Ingredients: | 2 lb. Leeks (White part only, Julienned) 1.75 oz. Butter Salt & Pepper (To Taste) 2.5 lbs. Pork Tenderloins Oil (as needed) 1.75 oz. Shallots (Chopped) Dry Vermouth (2.5 oz.) .5 pt, 2 oz. Whipping Cream 1.25 oz. Whole Grain Mustard Chervil sprigs for garnish |
| Instructions: |
Sweat the Julienned Leek in the Butter. Season to taste, cover and keep warm Trim the Fillets and Season with Salt and Pepper. Brown in a little oil and transfer to a 475ºF oven for 10 min. Remove the pork fillets, Cover with foil and set aside. Remove most of fat from pan. Add Shallots to the pan to sweat, then de-glaze with Dry vermouth and reduce by two thirds. Add Cream, bring to a boil, then strain through fine sieve. Season to taste, then add Mustard. (Do not allow to boil after mustard added) Slice the fillets. Spoon the leeks onto the centre of the dinner plates, then arrange the slices around the leeks. Pour 2 oz. sauce around the meat and garnish with the cervil sprigs serves 6 |
