ROAST PORK LOIN WITH SHIITAKE AND LEEK COMPOTE
Steps:
- 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 425°F.
- 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 160°F.
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Donna Graves
d.graves24@yahoo.comThis is one of my favorite pork loin recipes. It's always a hit with my guests.
Sara Smith
s_smith@yahoo.comI'm not a very experienced cook, but this recipe was easy to follow and the results were amazing.
Danyal Ali khan (DANY)
danyal_a@hotmail.comThis dish is perfect for a special occasion. It's elegant and delicious.
Fai Walters
walters-f60@aol.comI cooked the pork loin for a few minutes longer than the recipe called for and it was still very tender.
William C
c-w91@gmail.comI'm not a big fan of shiitake mushrooms, so I used cremini mushrooms instead. The dish was still very good.
Haseeb Hassan
hhaseeb@gmail.comI substituted chicken broth for the white wine and it turned out great!
Theresa Oboti
theresao@yahoo.comThis recipe is a keeper! I will definitely be making this again and again.
John Shaibu
js79@yahoo.comOverall, I thought this dish was just okay. The pork loin was cooked well, but the compote was a bit bland.
Cynthia Zuniga
zc@yahoo.comI found the recipe to be a bit too complicated. There were too many steps and ingredients.
Lisa J Music
j8@hotmail.co.ukThe pork loin was a bit dry, but the compote was delicious.
Alisha Sonar
a.s@yahoo.comI made this dish for a dinner party and it was a huge success. Everyone loved the pork loin and the compote. I would highly recommend this recipe.
Chuchu Samuel
chuchu.samuel@hotmail.co.ukI followed the recipe exactly and the pork loin came out perfect. It was juicy and cooked evenly. The compote was also very good, with a nice balance of flavors.
Dennis Colburn
d@yahoo.comThis pork loin dish was a hit with my family! The meat was tender and flavorful, and the shiitake and leek compote added a delicious sweetness and umami. I will definitely be making this again.