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1
Heat olive oil in largeish pan over medium-high heat, then add leeks.
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2
Saute until begining to go soft; add mushrooms and continue cooking until they just soften.
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3
Salt and pepper both sides of the prepared pork loins, add to pan, and sear so that outsides just begin to colour.
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4
Turn heat to very low, add about half of the broth, and cover pan.
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5
Meanwhile, place about half of the red wine in a sauce pan over extremely high heat.
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6
This should reduce to an almost syrupy-like consistency in just a few short minutes.
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7
When it has thickened, add about half of the remaining beef broth, and reduce and thicken again.
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8
Pour the resulting reduction onto the slowly simmering pork, and repeat the process with the remaining broth and wine.
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9
Again, pour over pork, and continue to gently cook until pork is finished.
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10
The amount of time this takes will vary, depending upon thickness of pork.
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11
Watch carefully, so as not to overcook.
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12
Remove pork from pan, and keep warm.
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13
Add the cornstarch mixture to the pan, turn the heat to high, allowing some of the liquid to boil off: thicken to desired consistency.
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14
Remove from heat.
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15
Serve the pork with a fair amount of the sauce pooled on it.
