Ingredients

4 small pork tenderloins
filling
1 Tbsp. olive oil
1/4 C. chopped leeks
1/2 Tbsp. chopped onion
1/2 Tbsp. 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 tsp. dijon mustard
3 tsp. whole grain mustard

Cooking Instructions

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 C. 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 for 4 to 5 minutes then add chicken broth and wine. Simmer uncovered for 5 minutes. Transfer tenderloins to a 450 degrees 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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)