Pork Loin in Port Wine Sauce

Name: Pork Loin in Port Wine Sauce
Yield: 4
Ingredients: 1 liter of beef broth; 80 ml of port wine; 2 duck breasts [magret]; 4 tablespoons of butter; 4 baby zucchini; 4 Dutch white onions; 4 small potatoes; Salt to taste; Black pepper to taste; 1 handful of thyme; 120g of assorted mushrooms

1
1 liter of beef broth
2
80 ml of port wine
3
2 duck breasts [magret]
4
4 tablespoons of butter
5
4 baby zucchini
6
4 Dutch white onions
7
4 small potatoes
8
Salt to taste
9
Black pepper to taste
10
1 handful of thyme
11
120g of assorted mushrooms

Ingredients

1
1 liter of beef broth
2
80 ml of port wine
3
2 duck breasts [magret]
4
4 tablespoons of butter
5
4 baby zucchini
6
4 Dutch white onions
7
4 small potatoes
8
Salt to taste
9
Black pepper to taste
10
1 handful of thyme
11
120g of assorted mushrooms

Directions

1
Prepare the beef broth using industrial tablets
2
When boiling, add the port wine
3
Let it reduce by half
4
Remove from heat and reserve
5
Place the duck breast in a heated skillet with the fat side down
6
Let it brown on both sides
7
Remove from heat and reserve
8
In a pan, melt half of the butter and add the zucchini, onion, potato, and small potatoes
9
Season with salt and pepper
10
Add thyme. Reserve
11
In another skillet, melt the remaining butter and sauté the mushrooms
12
Season with salt. Reserve
13
Reheat the meat in the oven, taking care not to overcook it [pork loin is usually served undercooked]
14
Serve with mashed potato.