I was feeling a little adventurous in the grocery store last week and on impulse bought three leeks.
I know that to many people buying leeks is not adventurous, but welcome to my world.
I love onions but I have never used leeks.
The first question I received when my husband discovered them in the refrigerator was “Why did you buy leeks?”
The second day, he stood at the refrigerator and asked, “What are you going to do with the leeks?”
Day three brought two questions, “When are you going to use the leeks?” and “Do you know that you have fresh mushrooms in the crisper?”
So, before he drove me totally crazy with the leek questions, I knew I had a challenge.
I had to make something with my leeks and mushrooms.
I had a pork tenderloin packaged in honey mustard sauce.
I chopped my leeks and put them in cold water to clean rinse away any grit.
I cut my pork tenderloin into ½” slices and cooked it in butter and oil.
When the pork was done, I removed it from my pan. I added a little extra butter and sautéed the leeks and mushrooms, with some crushed garlic, until the leeks were tender.
Then I sprinkled flour over the mixture. I added white wine and a cup of cream and allowed my sauce to thicken.
I then thinned it down with a little chicken broth. I returned the pork to the pan to reheat.
I served this over egg noodles.
We were very pleased with the result.
Hopefully the next question I will hear is “When are you going to buy leeks again?