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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pork Tenderloin with Mushroom Leek Compote Recipe

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This recipe for Pork Tenderloin with Mushroom Leek Compote is from Good Food & Good Times, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 leek sliced
1lb boneless pork loin or pork tenderloin
1 tbs unsalted butter
1 tbs olive oil
1 packaged sliced fresh shiitake mushrooms (or baby Bellas)
1 tsp thyme
1/2 tsp salt
1/2 cup dry red wine
1/2 cup beef broth
Directions:
Directions:
Preheat oven to 425°F.

1) Cut leek crosswise then into 1/2-inch slices and soak in bowl of water to dislodge any sand 5 minutes. Remove leek from water and drain in a colander.

2) Trim any fat from pork and salt and pepper. In cast-iron skillet oil over moderately high heat until hot but not smoking and brown pork loin, turning it. Transfer pork to a plate.

3) Add butter to skillet and cook mushrooms and leek with salt over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. stir in thyme. Add wine and broth and bring to a boil.

4) Put pork on mushroom mixture in in skillet and roast in middle of oven 40 minutes, or until a thermometer inserted in center of pork registers 160°F.

5)Transfer pork to a cutting board and let stand 10 minutes.

6) If vegetable compote is too liquid, cook over high heat, stirring occasionally, until almost all liquid is evaporated.
Personal Notes:
Personal Notes:
This recipe is my pork "go to". Trade the mushrooms and leek, for 2 apples and and onion. Onions or shallots work well when you don't have leeks. The pork comes out very tender and juicy.

 

 

 

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