The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

Popovers 💤 ⏳
Pork Loin With Port And Leek Sauce 🌄 💤
Pork Scaloppini 💤 ⏳
Pork Tenderloin Crusted With Mustard Seed 💤 ⏳
Pork Tenderloin Diane 🌄 💤 ⏳
Pork Tenderloin Parmesan 🌄 💤 ⏳
Pork Tenderloin With Hoisin And Sesame Seeds 🌄 💤 ⏳
Pork Vindaloo 🌄 💤 ⏳
🖨 🖨
Pork Loin With Port And Leek Sauce
Pork Loin With Port And Leek Sauce
{Serving suggestion only*}
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Elevate your dinner table with this elegant Pork Loin with Port and Leek Sauce – a restaurant-quality dish you can easily create at home. Tender, juicy pork loin is perfectly roasted and paired with a sophisticated port wine and leek sauce that's rich with depth and flavor. The creamy mashed potatoes make the perfect canvas for soaking up every drop of the luxurious sauce. This impressive yet straightforward recipe is perfect for special occasions or when you want to transform an ordinary evening into something extraordinary. - Claude
No Jump Zone
Ingredients
2 cups chicken stock or canned low-salt broth
1 cup beef stock or canned unsalted broth
 
1 1/2 pounds russet potatoes, peeled, cut into 1-inch pieces
1/2 cup (1 stick) butter
1/2 cup whipping cream
Pinch of ground nutmeg

(continued in the next column ↗️)

 
1 tablespoon olive oil
1 pound boneless pork loin
1 large leek (white and pale green parts only), sliced
3 shallots, finely chopped
1 cup Port
Directions
Boil both stocks in medium saucepan until reduced to 2/3 cup, about 25 minutes.
Set aside.
 
Cook potatoes in large saucepan of boiling salted water until tender.
Drain.
Return to pan and mash with potato masher.
Add butter and cream and bring to simmer, stirring frequently.
Season to taste with salt, pepper and nutmeg.
 
Preheat oven to 425°F (220°C).
Heat oil in heavy large ovenproof skillet over high heat.
Season pork with salt and pepper.
Add to skillet and brown on all sides, about 5 minutes.
Transfer skillet to oven and roast pork just until cooked through, about 20 minutes.
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 medium heat until tender, about 8 minutes.
Add reduced stock mixture and Port and boil until reduced by half, about 4 minutes.
 
Meanwhile, reheat mashed potatoes in saucepan over medium heat, stirring frequently.
Divide among plates.
Cut pork into slices and arrange around potatoes.
Spoon Port sauce over pork.
Servings\Yield
Serves 4
Nutrition Facts
Nutrition Per Serving - Calories: 585; Total Fat: 34g (Saturated Fat: 18g); Cholesterol: 125mg; Sodium: 390mg; Total Carbohydrates: 39g (Dietary Fiber: 3g, Sugars: 4g); Protein: 32g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
This recipe can be partially prepared ahead of time. The stock reduction and mashed potatoes can be made up to 2 hours ahead. Cover each separately and let stand at room temperature until ready to use.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: pork, port, leek, potatoes, sauce
🗂️ Categories: 🐖 Pork, 🎄 The Holidays
📚 Collections: John Ferguson's Favorite Recipes, Uncle Dave's Cookbook, The TFR Cookbook
Pork Loin With Port And Leek Sauce was added on April 24, 2025 and last updated on April 24, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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