Pork fillets, leek sauce and mustard
15
10
4
No
Ingredients
- 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 2 pork fillets of 300 g (2/3 pound) each
- 15 ml (1 tablespoon) of olive oil
- 30 ml (2 tablespoons) of Dijon’s mustard
- 1 package of cream cheese of 250 g
- 250 ml (1 cup) of chicken broth
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Remove fats and the white membrane of pork fillets.
- In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets for 1 minute on each side. Remove pork fillets from the casserole and set aside.
- In the same casserole, mix sliced leeks with mustard, cream cheese and broth. Salt and pepper. Bring to a boil without stopping whisking.
- Put back pork fillets into casserole. Cover and simmer for 10 to 15 minutes.
- Remove pork fillets from the casserole and set them on a plate. Cover with aluminum paper and let them cool down for 5 minutes. Cut pork fillets into slices.
Chef’s note
Idea for side dish: Oven-bake cluster tomatoes
- Preheat oven to 400°F (200°C).
- Mix 30 ml (2 tablespoons) of olive oil with 15 ml (1 teaspoon) of minced basil, 5 ml (1 teaspoon) of chopped garlic and 5 ml (1 teaspoon) of rosemary.
- Set 454 g (1 pound) of cluster cherry tomatoes on an oven-safe plate. Brush with perfumed oil. Salt and pepper.
- Oven-bake for 8 to 10 minutes or until the tomato skin cracks.
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