Pan Roasted Pork Tenderloin with Leeks and Tarragon

I Blogstalked "Barrister Bites" for this delicious recipe:


My friend Leslie routinely offers up a great recipes over at her blog: Barrister Bites. If you are looking for some good food that is not only easy to prepare but also easy on your waistline then her blog is for you. I happen to know she has a punishing commuter schedule; so how she manages to knock out such a steady stream of winners every single night I just don't know. Seriously. Every night. I don't think they ever eat leftovers over there. She manages to shave a few calories off just about everything she makes! (Perhaps if I followed more of her tips I wouldn't need to periodically jump on The Fresh Diet. ) When I read this one, however, I had to giggle -- even though this is a recipe from Eating Well, she still adapted it by sub'ing in Smart Start Lite or something like that. (Do you buy that at the hardware store?)

My version corrects this overkill and adds a hint of tarragon -- I love tarragon when white wine is added for reductions but if its not your think then just leave that out. This got my notice as soon as I read it as I'm always on the lookout for recipes that will serve well for a buffet or family style dinner. I grew up in small family so I'm still adapting to a larger family life that includes serving a minimum of 10 for a casual Sunday lunch.

I've also adapted this recipe for the tenderloin which I prefer to the pork loin as it is more tender, takes flavor better, and cooks a lot faster. What you see here isn't really a tenderloin but rather Albertson's butcher's idea of one which is to take a regular center cut loin and cut it down its length into two pieces! Remind me never to buy meat there again. (It was still good!)



Pan Roasted Pork Tenderloin with Leeks and Tarragon

• 6 large leeks
• 1/2 cup water
• 1 tablespoon butter, divided
• 1 T olive oil
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 2 pork tenderloins (these are usually packaged in pairs)
• 1/2 cup dry white wine
• 1/4 teaspoon dried tarragon or 1/2 T fresh, minced.
• Chopped fresh parsley (optional)

Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices. Soak in cold water to loosen dirt; rinse and drain.

Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl and set aside. This can be done in advance and kept in refrigerator until you cook the pork.

Heat 2 teaspoons butter and olive oil in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover, reduce heat, and simmer 30 minutes or until pork is tender or registers 140-145 on a meat thermometer. Remove pork from pan; add tarragon and increase heat to reduce leek sauce. Cut pork into 1/4-inch-thick slices. Serve with leek mixture; garnish with parsley, if desired.