Pork Loin in a Red Wine Reduction
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.
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INGREDIENTS
Nutrition- 1small pork loin, cut into thirds
- 1
- 6 -8
- 1 1⁄2cups red wine
- 1 1⁄2cups beef broth
- 1 1⁄2
- 1 1⁄2tablespoons of cold water
- salt and pepper, as needed
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DIRECTIONS
- 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.
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