Pork Tenderloin with Melted Leeks

Name: Pork Tenderloin with Melted Leeks
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American/Classic
Ingredients: 1 LBMeyer Heritage Duroc Pork tenderloinone, 1-pound pork tenderloin; 1 TBSPButter; 1 TBSPOlive oil; Salt and pepper to taste; 1 TBSPDried or fresh rosemary leaveschopped if dried; 4 Leekstrimmed, cleaned and sliced lengthwise and then into 1/4 inch pieces; 1/4 CupWhite wine; 2 TBSPSSour cream

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Ingredients

1 lb Meyer Heritage Duroc Pork tenderloin (one, 1-pound pork tenderloin)
1 tbsp Butter
1 tbsp Olive oil
Salt and pepper to taste
1 tbsp Dried or fresh rosemary leaves (chopped if dried)
4 Leeks (trimmed, cleaned and sliced lengthwise and then into 1/4 inch pieces )
1/4 cup White wine
2 tbsps Sour cream

Yield

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Preparation

1. Heat oven to 350ºF.

2. Heat butter and oil in heavy skillet over medium-high heat.

3. Pat tenderloin dry with paper towel. Season with salt and pepper and rosemary. Sear in skillet until browned on all sides. Remove from skillet, keep warm.

4. Add leeks to skillet. Cook, stirring occasionally for 5 minutes, until wilted. Deglaze pan with white wine, scraping up any browned bits from the skillet. Turn heat off and stir in sour cream.

5. Nestle tenderloin into leeks. Place skillet into oven and roast 20 minutes (cook to 140ºF to 145ºF internal temperature, using thermometer to check temp).

6. Let rest 5 minutes before slicing. Serve, topping each serving with about ½ cup leeks from skillet.