• Prep Time:
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  • Serves: 4 Servings

Noce's Pork Tenderloin with Currant and Walnut Stuffing

  • Recipe Submitted by on

Category: Pork, Main Dish

 Ingredients List

  • 4 sm Pork tenderloins


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

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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