Roast Pork Loin with Shiitake and Leek Compote

Ok, so.

We've had this frozen pork loin in our freezer forever. Probably more than a year, to be honest. The only way I'd ever made pork loins before was really complicated, and I cringed at having to make it that way again, so I tried to pretend the loin wasn't in there. And for a long time, I succeeded.

Until my husband got it in his head that we had to eat everything in the freezer. And that "everything" includes the pork loin. Dread. I did not want to make that herb covered, prosciutto-wrapped monster. Yes, it was delicious, but more effort than I was interested in.

Queue the husband again. I sent him to the interweb to find a nice looking recipe with good feedbacks. And if my darling is good at anything, he's good at the internet search (he's really good at a lot of things, I promise.) This lovely recipe from Gourmet magazine was the result. Quick, delicious, and so so easy to prepare.

I will admit my scepticism, though. Why? The mushrooms smelled. Bad. Stinky bad. I tried to put it out of my head, knowing that they wouldn't smell like that later, and that it was just my aversion to earthiness.

One more interesting tidbit about The Hubs. He was home yesterday, watching tv, and he saw an episode of Tyler Florence doing something with leeks. And he learned that leeks are really dirty. So he's telling me how I need to do this-this-and-that with the leeks because Tyler said blah blah blah about them. O boy. :)

My package of loin ended up being two thinner loins, so I prepped and browned them the same way I would have had they been one bigger one. The leeks and mushrooms browned and I added the stock and wine and popped the loins back in and then into the oven it all went. Because the loins were smaller, they only took about 30 minutes to get to the right temperature, which was nice, because we were starving! :) I think the wine/leek/mushroom combo was lovely, and I think next time, I'm going to make double the "compote," because I think we're going to have to fight over the tiny bit of leftovers.

I served this tasty dinner with some Kashi pilaf and some CSA beans (which were bigger and fuzzier (in a way I'm not sure I like) than green beans). My brilliant friend Marcie recommended the pilaf, and it was whole-grained and delicious. (If a little extra chewy, but that was my fault.)

Roast Pork Loin with Shiitake and Leek Compote
Gourmet Magazine, January 1995
http://www.epicurious.com/recipes/recipe_views/views/10016

1 large leek (white and pale green parts only)
a 1-pound center-cut boneless pork loin
1 tablespoon plus 1 teaspoon chopped fresh parsley leaves
1 teaspoon unsalted butter or olive oil
1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices
1/2 teaspoon salt
1/2 cup dry red wine
1/2 cup beef broth
Garnish: fresh parsley sprigs

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. Each serving: 216 calories, 8 grams fat (33% calories from fat).

Serves 4.