Compliments of Cooks of Crocus Hills
Pork Medallions with Mustard-Braised Leeks
2 1/2 pounds (2-3) pork tenderloins, trimmed
2 teaspoons kosher salt
2 teaspoons chopped fresh thyme
1 teaspoon finely chopped fresh rosemary
1 teaspoon freshly ground black pepper
3 bacon slices, cut into strips
5 large leeks, thinly sliced (white an dale green parts only)
3 garlic cloves, minced
1/4 cup brandy
1 1/2 cups unsalted chicken stock
2 teaspoons finely chopped fresh sage
3 tablespoons Dijon mustard
1/2 cup sour cream
Preheat oven to 350 degrees. Mix 2 teaspoons coarse salt, thyme, rosemary, and 1 teaspoon pepper in small bowl. Season tenderloins with the herb mixture. Let stand at room temperature until ready to cook up to 1 hour or wrap and chill up to 1 day.
Heat heavy large braising pan or sauté pan over medium heat. Add bacon and sauté until crisp and lightly browned, remove, drain and reserve. Increase heat to medium-high and sear each tenderloin until nicely browned on all sides – 4 to 5 minutes per side. Transfer pork to lined sheet pan, place in oven and continue to cook until internal temperature reaches about 130 degrees or about 6-10 minutes – depending on size.
Add leeks and sauté until soft, about 7 minutes. Add garlic and cook 1 minute more. Deglaze with brandy, add stock and bring to boil. Add cooked bacon and sage and stir to blend. Place tenderloins in the leeks, reduce heart, cover and simmer for about 3 minutes. Turn tenderloins, cover and simmer until internal temperature reaches 145 degrees. Remove tenderloins, rest and slice.
Meanwhile, increase heat and boil of remaining liquid. Stir in mustard and sour cream, season to taste, spoon over pork slices.