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Ingredients
2 tablespoons butter divided ()
0.5 cup crème fraîche sour
0.5 cup wine dry white
2 tablespoons chives fresh chopped
2 tablespoons parsley fresh chopped
1 tablespoon tarragon fresh chopped
2 garlic clove minced
2 cups leek white green chopped ( and pale parts only; 2 medium)
1 cup chicken broth
2 tablespoons olive oil divided
2 pound pork tenderloin
3 tablespoons coarse mustard whole
Equipment
frying pan
whisk
Directions
Melt 1 tablespoon butter with 1 tablespoon oil in large skillet over medium-high heat.
Add leeks and cook until beginning to turn golden, stirring frequently, about 5 minutes. Stir in broth, wine, and garlic. Boil until mixture is reduced to 1 2/3 cups, about 4 minutes.
Whisk in crème fraîche and mustard; set aside. (Sauce can be made 2 hours ahead.
Let stand at room temperature.) Melt 1 tablespoon butter with 1 tablespoon oil in another large skillet over medium-high heat.
Sprinkle pork with salt and pepper. Sauté until browned and cooked, about 5 minutes per side.
Transfer pork to platter.
Add sauce to skillet; simmer sauce over medium heat until slightly thickened, scraping up any browned bits, about 2 minutes. Stir in chopped chives and tarragon. Season with salt and pepper.
Return pork to skillet. Cook over medium heat just until rewarmed, stirring frequently, about 1 minute.
Transfer to platter, sprinkle with parsley, and serve.
