Pork fillets, leeks 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 white membrane of pork fillets.
- In a large casserole with a thick bottom, heat oil at medium heat. Brown pork fillets 1 minute each side. Remove pork fillets from 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 fillets into casserole. Cover and simmer for 10 to 15 minutes.
- Remove fillets from casserole and set in a plate. Cover with aluminium paper and cool down 5 minutes. Slice fillets into slices.
Chef’s note
Idea for side dish: Oven bake clusters tomatoes
- Preheat oven at 400°F (205°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.
- In an oven safe plate, set 450 g (1 pound) of cherry tomatoes into clusters. Brush with perfumed oil. Salt and pepper.
- Oven bake for 8 to 10 minutes, until toamtoes skin crack.
