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Glutenfreeda's Recipe Index
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Roast Pork Loin with Shiitake, Pepper & Leek Compote

Cummulative Rating
N/A
Servings
Makes 6-8 servings.
Difficulty
Easy

Ingredients

1 large leek, white and pale green parts only
2 lb. center cut pork loin
1 Tablespoon + 1 teaspoon fresh Italian parsley, chopped
1 teaspoon fresh thyme, chopped
Salt and freshly ground black pepper
1 Tablespoon olive oil
1 Tablespoon unsalted butter
4 oz. shiitake mushrooms, cut into 1/2 inch pieces
1 red bell pepper, stemmed and seeded and cut into 1/2 inch pieces
1/2 teaspoon salt
1/2 cup dry red wine
1/2 cup gf Beef Stock

Directions

Cut the leek crosswise into 1/2 inch pieces. Place in a bowl of water; soak for 5 minutes, occasionally agitating the bowl to dislodge any sand. Lift the leeks out of the bowl and drain in a colander.

Trim any excess fat off the pork. Season the pork on all sides with salt and freshly ground black pepper. Press the Italian parsley on all sides of the pork roast. In a large, oven-safe skillet, heat the olive oil and butter over medium high heat. Add the pork loin roast to the skillet and brown on all sides. Transfer to a plate.

Preheat the oven to 425°F.

In the drippings from the pork, add the leeks, mushrooms and peppers; sauté for 5 minutes or until the liquid given off by the mushrooms is evaporated. Add the wine and beef stock; bring to a boil. Place the pork loin roast on top the vegetables and transfer the skillet to the oven. Roast for 1 hour or until a thermometer inserted into the center of the pork registers 160°F. Transfer the pork roast to a cutting board and tent loosely with foil; let rest for 10 minutes.

If the vegetable compote has too much liquid, place the pan over high heat, stirring occasionally, until almost all the liquid has evaporated. Stir in the remaining teaspoon of parsley and adjust seasonings to taste with salt and freshly ground black pepper.

Cut the pork into thin slices and serve with the compote. Garnish with additional Italian parsley or thyme if desired.

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