Pork and Leeks and Apples

Dinner was primarily this recipe (thank you, epicurious!); I made a few changes to suit my available ingredients and laziness levels:

Feeds 8ish

LEEKS:

6 GIGANTOR leeks, what they have at Monterey Market right now. Seriously Gigantic, like 8ish normal-sized ones?

3 Tbsp unsalted butter

1 c heavy cream

Lots of sea salt and pepper

Slice leeks thinly, wash thoroughly. Heat butter until melty, add leeks, season with salt and pepper, sautee at high heat until much of the liquid is evaporated. Add the cream, reduce until thick and creamy and awesome, adjust salt and pepper.

APPLES:

4 large Fuji apples

2 Tbsp unsalted butter

1 Tbsp brown sugar

1/4 cup peppercorns

2 Tbsp fresh thyme

1/4 c cognac

1/3-1/2 c chicken broth

Sea salt and pepper

Slice apples thinly, heat butter until melty, add apples, season with salt and pepper, add peppercorns. When much of the liquid has reduced, sprinkle with brown sugar and caramelize. Add thyme, toss, and add cognac. When liquid has reduced, add broth and simmer until most of the liquid has disappeared.

PORK:

2-3 lbs pork loin roast

Sea salt and pepper

Sprigs of fresh thyme

Pre-heat oven to 400º. Slice loin in 2 lengthwise (I did this bc of time constraints), sprinkle with sea salt, pepper, and tuck sprigs of thyme under and on top of pork, put in oven. Roast for approximately 3o minutes (if using, meat thermometer should register 160ish--the meat will continue cooking once out of the oven), adjusting temperature if cooking too quickly.

Plate with a layer of leeks. three thin slices of pork, topped with apple slices.