Recipe by DDW
We just made this for a dinner party and it was easy to make and tasted delicious. The sauce is to die for in my opinion. The original recipe comes from the Oct '04 BonAppetit. As an FYI they recommended Shiraz or Shyrah with this dish.
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 cups chopped leeks (white and pale green parts only, about 2 med.)
- 1 cup low sodium chicken broth
- 1⁄2 cup dry white wine
- 2 cloves garlic, minced
- 1⁄2 cup sour cream or 1⁄2 cup creme fraiche
- 3 tablespoons whole grain Dijon mustard
- 2 (1 lb) pork tenderloin, each cut crosswise into 6 slices
- 3 tablespoons chopped fresh chives, divided
Directions See How It's Made
- Melt 1T butter with 1T olive oil in large skillet over med-high heat.
- Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes.
- Stir in broth, wine and garlic.
- Boil until mixture has reduced to 1 2/3 cups, about 4 minutes.
- Whisk in sour cream and mustard.
- (The sauce can be made 2 hours ahead. Let stand at room temperature.).
- Melt 1T butter with 1T oil in another large skillet over med-high heat.
- Sprinkle pork with salt and pepper.
- Saute until browned and cooked.
- Transfer pork to platter.
- Add sauce to skillet, simmer sauce over med.
- heat until slighly thickened, scraping up any browned bits, about 2 minutes.
- Stir in chopped chives.
- Season with salt and pepper if needed.
- Return pork to skillet.
- Cover and cook over med.
- heat until just rewarmed,stirring frequently.
- Sprinkle with additional chives and serve.