Pork Loin in a Red Wine Reduction

Recipe by skat5762
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 3-4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    small pork loin, cut into thirds
  • 1
    leek, cleaned,dark green parts cut away,and diced
  • 6 -8
    ounces mushrooms, cleaned and sliced
  • 1 12
    cups red wine
  • 1 12
  • 1 12
    teaspoons cornstarch, disolved in
  • 1 12
    tablespoons 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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