Ingredients
2
tbsp (1/4 stick) butter, divided
2
tbsp olive oil, divided
2
cups chopped leeks (white and pale green parts only; about 2 medium)
1
cup low-salt chicken broth
1/2
cup crème fraîche or sour cream
3
tbsp whole grain Dijon mustard
2
1-pound pork tenderloins, each cut crosswise into 6 slices
2
tbsp chopped fresh chives
1
tbsp chopped fresh tarragon
2
tbsp chopped fresh parsley
Directions
1.
2 tablespoons (1/4 stick) butter, divided
2.
2 tablespoons olive oil, divided
3.
2 cups chopped leeks (white and pale green parts only; about 2 medium)
4.
1 cup low-salt chicken broth
5.
1/2 cup dry white wine
6.
2 garlic cloves, minced
7.
1/2 cup crème fraîche or sour cream
8.
3 tablespoons whole grain Dijon mustard
9.
2 1-pound pork tenderloins, each cut crosswise into 6 slices
10.
2 tablespoons chopped fresh chives
11.
1 tablespoon chopped fresh tarragon
12.
2 tablespoons chopped fresh parsley
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