Roast Pork Tenderloin Served with Leek Gratin
	Serves 6-8 Prep time: 15 minutes Total time: 60 minutes

Adapted from I Know How to Cook by Ginette Mathiot

Shopping List

• 24 small leeks, or 12 medium leeks
• 2 to 4 oz. Gruyère
• 1 pound 10 ounces pork tenderloin or rack of pork
• 1 loaf crusty, whole grain bread

Pantry Items

• All-purpose, unbleached flour
• Black pepper
• Sea salt
• Unsalted butter

Tools

• 9X13 baking dish
• Bread knife
• Chef’s knife
• Grater
• Instant read thermometer
• Large stockpot or pasta pot
• Measuring cups and spoons
• Medium saucepan
• Paring knife
• Roasting pan
• Roasting rack
• Strainer
• Tongs
• Whisk
• Wooden spoons

Suggestions

• Wine: Sauvignon Blanc
• Dessert: Tart Tatin from I Know How to Cook p.786

Game Plan:

• When You’re Ready To Get Started
  • Don’t refrigerate the pork
  • Fill the stockpot 2/3 with water, add 2 tbsps. salt and put over high heat
  • Preheat the oven to 400F
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Open the wine and refrigerate it
• Prep
  • Put 2-1/2 cups water on to boil, either in an electric kettle or a saucepan
  • Trim the root end and any tired leaves from the leeks.
  • Trim off the green leaves too (you can use the green leaves later in soup or a quiche).
  • Wash the leeks thoroughly.
  • If the pork has a lot of fat on it, trim off some.  Then if it isn’t tied, tie it.
  • Put a rack in a roasting pan, and set the pork on the rack.  Season it all over with generous amounts of salt and pepper.
  • Grate the cheese.
• Start Cooking
  • Put the pork in the oven and roast it until it is brown all over, which will take about 8 minutes.
  • As soon as the water boils, add the leeks and boil them until they’re tender, which will take about 20 minutes.  Check them, though, in case they boil faster.
  • Turn down the oven to 350F and roast the pork for about 45 minutes, or until an instant-read thermometer inserted into it reads 140F.
  • Check the leeks.  They should be tender through, so if they’re not, leave them to boil some more.
  • Make the white sauce.  Melt 2 heaping tbsps. butter in a saucepan over medium heat.
  • Whisk in 1/3 cup flour and cook it for about 2 minutes.  It will get nice and foamy and smell delicious.
  • Slowly whisk in 2 cups of the boiling water and when it’s all mixed in, let the sauce simmer for about 10 minutes, until it is thick.  Season with salt and pepper.
  • Check the pork and baste it, if it has given up liquid.
  • Drain the leeks and pat them dry.
  • Put the leeks in the baking dish.  Pour the white sauce over them.  Sprinkle liberally with Gruyère.
  • Put them in the oven with the pork.  The leeks will take 20 to 25 minutes to get nice and golden on top.
  • Check the pork again, and baste it.
  • If the leeks are ready before the pork, don’t worry, they’ll stay hot for a long time.
  • Remove the pork from the oven when it’s cooked to your liking.
  • Set the table, open the wine, slice the bread.
  • Remove the strings from the pork.
  • Slice the pork and arrange it on a platter.  Garnish it with a fresh herb, or scissor-cut some green leek leaves and sprinkle them around the pork.
  • Take the pork, leeks, and bread to the table. Don’t forget the wine, and a hot pad for the table!

Wow that was easy, let’s eat!

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