PORK LOIN IN A RED WINE REDUCTION

Steps:

• 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.