Pork Tenderloin with Melted Leeks


  • 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


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. 


Nutritional Analysis Per Serving

  • Calories: 256
  • Fat Content: 11g
  • Saturated Fat Content: 4g
  • Carbohydrate Content: 13g
  • Sugar Content: 0g
  • Sodium Content: 291mg
  • Cholesterol Content: 65mg
  • Protein Content: 24g