Pork Loin In A Red Wine Reduction

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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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Steps

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Heat olive oil in largeish pan over medium-high heat , then add leeks.

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Saute until begining to go soft.

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Add mushrooms and continue cooking until they just soften.

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Salt and pepper both sides of the prepared pork loins , add to pan , and sear so that outsides just begin to colour.

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Turn heat to very low , add about half of the broth , and cover pan.

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Meanwhile , place about half of the red wine in a sauce pan over extremely high heat.

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This should reduce to an almost syrupy-like consistency in just a few short minutes.

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When it has thickened , add about half of the remaining beef broth , and reduce and thicken again.

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Pour the resulting reduction onto the slowly simmering pork , and repeat the process with the remaining broth and wine.

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Again , pour over pork , and continue to gently cook until pork is finished.

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The amount of time this takes will vary , depending upon thickness of pork.

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Watch carefully , so as not to overcook.

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Remove pork from pan , and keep warm.

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Add the cornst.

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Ingredients

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pork loin, olive oil, leek, mushrooms, red wine, beef broth, cornstarch, water, salt and pepper