90 ml (6 tbsp.) Butter
2 leeks, sliced
125 ml (1/2 cup) chopped onions
45 ml (3 tbsp.) Celery, chopped
375 ml (1-1/2 cup) breadcrumbs
2 ml (1/2 tsp. Tsp) savory, fresh
1 ml (1/4 tsp tsp) salt
1 ml (1/4 tsp. Tsp) pepper
675 g (1-1/2 lb) pork tenderloins
2 cloves garlic, minced
60 ml (1/4 cup) brandy
500 ml (2 cups) beef broth
salt and pepper
Wash the leeks. Preheat oven to 175 º C (350 º F).
In an ovenproof skillet, melt 30 ml (2 tbsp.) Butter, sauté the leeks, half the onions and celery, remove from heat, add the breadcrumbs and seasonings; cool.
Cut the fillets on the length without separating; flatten slightly.
Remove the cooled filling on one side of the nets back, fasten with skewers or toothpicks.
In the same skillet, melt 30 ml (2 tbsp.) Butter and sauté the remaining onions, garlic and the pork, add the brandy and beef broth, salt and pepper and cook oven uncovered, 30 to 40 minutes baste several times during cooking.
Makes 4 servings.
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