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Pork Tenderloin with Mustard Chive Sauce
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Serves 6-8
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Ingredients:
2 tablespoons butter, divided
2 tablespoons olive oil, divided
2 cups chopped leeks, (white and pale green parts only; about 2 medium)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup crème fraîche or sour cream, (May use Low Fat Sour Cream)
3 tablespoons whole grain Dijon mustard or Stone Ground Mustard
2 pork tenderloins, (1-lb. each)each cut crosswise into 6 slices
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Directions:
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-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 is reduced to 1 & 2/3 cups, about 4 minutes.
Whisk in crème fraîche (May use Sour Cream or Low Fat Sour Cream) and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.)
Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter.
Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
Return pork to skillet. Cook over medium heat just until re-warmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.
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2 cups chopped leeks, (white and pale green parts only; about 2 medium)
1 cup low-salt chicken broth
1/2 cup dry white wine
2 cloves garlic, minced
1/2 cup crème fraîche or sour cream, (May use Low Fat Sour Cream)
3 tablespoons whole grain Dijon mustard or Stone Ground Mustard
2 pork tenderloins, (1-lb. each)each cut crosswise into 6 slices
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Directions:
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-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 is reduced to 1 & 2/3 cups, about 4 minutes.
Whisk in crème fraîche (May use Sour Cream or Low Fat Sour Cream) and mustard; set aside. (Sauce can be made 2 hours ahead. Let stand at room temperature.)
Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat. Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side. Transfer pork to platter.
Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
Return pork to skillet. Cook over medium heat just until re-warmed, stirring frequently, about 1 minute. Transfer to platter, sprinkle with parsley, and serve.
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