INGREDIENTS

INSTRUCTIONS

Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to
cover, agitating occasionally to dislodge any sand, 5 minutes. Lift
leek out of water and drain in a colander.  Trim any fat from pork.
Season pork with salt and pepper and pat with  1 tablespoon chopped
parsley. In a 10-inch oven-proof non-stick or  cast-iron skillet heat
butter or oil over moderately high heat until  hot but not smoking and
brown pork loin, turning it. Transfer pork to  a plate.  Preheat oven
to 425F.  In fat remaining in skillet cook mushrooms and leek with salt
over  moderately high heat, stirring occasionally, until liquid
mushrooms  give off is evaporated, about 5 minutes. Add wine and broth
and bring  to a boil. Put pork on vegetables in skillet and roast in
middle of  oven 40 minutes, or until a thermometer inserted in center
of pork  registers 160F.  Transfer pork to a cutting board and let
stand 10 minutes. If  vegetable compote is too liquid, cook over high
heat, stirring  occasionally, until almost all liquid is evaporated.
Stir remaining  teaspoon chopped parsley into compote.  Slice pork thin
and serve, garnished with parsley, with compote.  Serves 4.  Gourmet
January 1995  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1185
Calories From Fat: 137
Total Fat: 15.3g
Cholesterol: 245.5mg
Sodium: 1836.1mg
Potassium: 5122.5mg
Carbohydrates: 173.7g
Fiber: 26.9g
Sugar: 5.7g
Protein: 107.1g