Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Boil both stocks in medium saucepan until reduced to 2/3 cup, approximately 25 minutes.
Set aside.
Preheat oven to 425F. heat oil in heavy ovenproof skillet over high heat. Season pork with salt and pepper. Add to skillet and brown on all sides. Transfer skillet to oven and roast pork just until cooked through. Transfer pork to plate and tent with foil.
Add leek and shallots to same skillet and cook over medium heat about 8 minutes.
Add reduced stock and Port and boil until reduced by half.
