Pork Tenderloin with Puree of Leek
- 1 pork tenderloin
- 1 1/4 pounds leeks (white part only)
- Butter
- Flour
- Bouillon or milk
- Salt and pepper
Boil well in slightly salted water, 1 1/4 pounds leeks (white part only). When tender, drain through a sieve. Chop leeks, place in saucepan over slow fire to evaporate the liquid, then rub through a sieve.
Make a thick sauce with butter, flour and bouillon or milk; season with pepper and salt. Take out a tablespoon of the leek puree, mix with it a tablespoon butter and set aside and take a deep breath. Add rest of puree to white sauce.
Cut a pork tenderloin into small cutlets, flatten them lightly with the hand, pepper and salt them and fry in butter. Pour leek sauce onto a platter and arrange the cutlets in a decorative row over it. Pour the butter mixture over all.
Make a thick sauce with butter, flour and bouillon or milk; season with pepper and salt. Take out a tablespoon of the leek puree, mix with it a tablespoon butter and set aside and take a deep breath. Add rest of puree to white sauce.
Cut a pork tenderloin into small cutlets, flatten them lightly with the hand, pepper and salt them and fry in butter. Pour leek sauce onto a platter and arrange the cutlets in a decorative row over it. Pour the butter mixture over all.
Submitted by Jun 1, 2009
15 min
30 min
45 min