There's a leek in my kitchen*

*credit goes to the hubby, ever on the lookout for puns

I too, disdained pork as a child, likely because it was dry and overcooked. I got over it by discovering the transformation that can be wrought by a bbq and sauce. Then, on to the great taste of pork in apple juice with garlic and rosemary. So, I was glad to have another pork recipe to try.

Changes
I cut it in half and used dried herbs and sour cream.

Preparation
I found the prep a bit mesmerizing. Not over the top, but close. Maybe it was just working with new things (besides the brandy and dijon mustard, I had never bought, tasted, or cut a leek before) that makes me slower, but I don't think I'd want to make this recipe if people were coming over. I think I'll try it again with the bonus of familiarity before settling on that opinion though. And hopefully find a way to use fewer dishes in the prep stage, because I ended up with a mound of them to wash!

As for sides, I was so caught up in the directions and ingredients that I almost forgot about other food. Luckily, I had some vegetables that worked with minimal effort - water, brocolli, corn!

The taste
Simply splendid. The creamy topping with that dijon kick was a great complement to the meat.

Afterthoughts
I was hit by a feeling of too much richness a couple of hours after the meal. It's been a while since I had sour cream. I think that next time I will try using more leeks without using any more sour cream. I'm very glad I paired this recipe with the steamed brocolli and corn. I had been thinking of creamed potato, but I think I would have regretted it later!

This recipe might work well with chicken too, but it is definitely a nice way to dress up pork.

I wonder if scotch would have worked as well as brandy? There was so little brandy actually used. We'll have to find other recipes that call for it now because I'm curious to see what else it can do!