Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, January 7, 2012

Pork Loin Bruschetta with Braised Leeks and Apples

On New Year's Eve i decided instead of having a big sit down meal, we would have tapas and champagne. Lots of small plates of appetizers, including cheeses, pates and hot dishes. Shrimp for a long life and pork for progress and moving forward, were some of our followed traditions that night.
I decided on braising the pork loin with apples and leeks and later on decided on bruschetta with lots of fresh chopped basil and truffle oil on top, just an amazing combination of flavors in one bite.

1 pound pork loin, fat trimmed
salt and pepper
1/4 cup chopped bacon or pancetta
2 tablespoons olive oil
3 leeks, thinly sliced, white and light green parts only
1 apple, peeled, cored and diced
1 cup white wine
1 cup chicken stock
3-4 sprigs fresh thyme
1 baguette or ciabatta, cut into slices, rubbed with raw garlic and olive oil and lightly toasted
fresh basil, chopped
truffle oil

Rub pork loin with salt and pepper.
Preheat oven to 350F.
Heat oil in a heavy bottomed pan with a lid, like a dutch oven. Add pancetta or bacon and fry until crispy. Add leeks and apples and cook for 5 minutes. Move leeks and apples to the side and brown the pork loin on all sides. Add wine, stock and fresh thyme. Cover and cook in preheated oven for 30 minutes. The internal temperature of the loin should be 140F. Remove pork from veggies and set aside on a cutting board to rest. Reduce the braising liquid by half over medium high heat. With a very sharp knife slice pork paper thin. Place a slice on top of toasted bread, add the braised apples and leeks(without any liquid or you will end up with soggy bread)  and fresh basil on top! Drizzle with truffle oil.

We had the leftovers for breakfast with fresh bread and white balsamic dressed arugula, very yummy!