Spices and richness in this dish match nicely with our full-bodied Mountain Selection Syrah.
2 tbsp (1/4) butter, divided
2 tbsp olive oil, divided
2 cups chopped leeks (white and pale green parts only, about 2 medium)
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 garlic cloves, minced
1/2 cup crème fraîche or sour cream
3 tbsp whole grain Dijon mustard
2 1lb pork tenderloins, each cut crosswise into 6 slices
2 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
2 tbsp chopped fresh parsley
Melt 1 tbsp of butter with 1 tbsp olive oil in a 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 tbsp butter with 1 tbsp olive oile 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.
Serve over buttered angel hair pasta.