0 recipes from contoocook and beyond


2 cups chicken stock or canned broth
l cup beef stock or canned broth
l-l/2 lbs. russet potatoes, peeled, cut into l” pieces
l/2 cup butter
l/2 cup whipping cream
Pinch of ground nutmeg

l tbsps. olive oil
l lb. boneless pork loin
l large leek (white & pale green parts only), sliced
3 shallots, finely chopped
l cup Port
Boil both stocks in med. saucepan until reduced to 2/3 cup, about
25 mins. Set aside.
Cook potatoes in large saucepan of boiling salted water until tender
Drain. Return to pan and mash with potato masher. Add butter & cream
and bring to simmer, stirring frequently. Season to taste with s&p
and nutmeg(Can be prepared 2 hrs. ahead; cover stock mixture and
potatoes separately and let stand at room temp.
Preheat oven 425. Heat oil in heavy large ovenproof skillet over
high heat. Season pork with s&p. Add to skillet and brown on all
sides, about 5 mins. Transfer skillet to oven and roast pork just
until cooked through, about 20 mins. Transfer pork to plate and tent
with foil to keep warm; do not clean skillet
Add leek and shallots to same skillet and cook over med. heat until
tender, about 8 mins. Add reduced stock mixture and Port and boil
until reduced by half, about 4 mins.
Meanwhile, rewarm mashed potatoes in saucepan over med. heat, stirr-
ing frequently. Divide among plates. Cut pork into slices and
arrange around potatoes. Spoon Port sauce over pork
Serves 4. Bon Appetit Sept. l992

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