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Measurements
      Title: Noce's Pork Tenderloin with Currant and Walnut Stuffing
 Categories: Pork, Restaurants, Main dish, Dkuhnen msn
      Yield: 4 Servings
 
      4 sm Pork tenderloins

--------------------------FILLING-------------------------------
      1 T  Olive oil
    1/4 c  Chopped leeks
    1/2 T  Chopped onion
    1/2 T  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 t  Dijon mustard
      3 t  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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