Prep 10 mins
Cook 40 mins
A series of reductions results in a fantastically-flavoured dish. Use the best beef broth you have, and a decent red (I used a 99 Fontal Crianza). Sourced from: Robin Garr's Wine Lover's Page.
- 1 small pork loin, cut into thirds
- olive oil
- 1 leek, cleaned,dark green parts cut away,and diced
- 6 -8 ounces mushrooms, cleaned and sliced
- 1 1⁄2 cups red wine
- 1 1⁄2 cups beef broth
- 1 1⁄2 teaspoons cornstarch, disolved in
- 1 1⁄2 tablespoons of cold water
- salt and pepper, as needed
- Heat olive oil in largeish pan over medium-high heat, then add leeks.
- Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
- Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
- Turn heat to very low, add about half of the broth, and cover pan.
- Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
- This should reduce to an almost syrupy-like consistency in just a few short minutes.
- When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
- Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
- Again, pour over pork, and continue to gently cook until pork is finished.
- The amount of time this takes will vary, depending upon thickness of pork.
- Watch carefully, so as not to overcook.
- Remove pork from pan, and keep warm.
- Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
- Remove from heat.
- Serve the pork with a fair amount of the sauce pooled on it.
I too made this for my three kids and my husband. We ate every bit. We will be adding this to our favorites!
My husband made this for my three kids (8,5 & 4) and myself for dinner. It was absolutely fantastic. We all devoured it up. I highly recommend this dish and would definitely make often!!