1/2 tsp. garlic powder
1 (4 lb.) boneless pork loin, tied
3 lg. leeks (white & pale green part), sliced
6 shallots, finely chopped
2 c. dry white wine or vermouth
1 c. stock (chicken, pork or veal)
4 tbsp. Dijon mustard
Salt & pepper

Rub pork loin with garlic powder, salt and pepper. Roast in a 350 degree oven for one hour. Sprinkle leeks and shallots around roast. Continue roasting one hour more or until 170 degrees on meat thermometer.

Remove roast from pan and keep warm on platter.

Add white wine to roasting pan and broil briskly until reduced by half. Add stock and whisk in mustard. Turn heat to low to keep warm.

To Serve: Slice roast and spoon leek sauce over meat. Serve with mashed or roasted potatoes. Makes six servings.