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.

A Message from our Provider:

“Having convictions can be defined as being so thoroughly convinced that Christ and His Word are both objectively true and relationally meaningful that you act on your beliefs regardless of the consequences. #Josh McDowell”