Instructions: Combine chicken and beef broth in a medium saucepan and cook until reduced to about 2/3 cup. Takes about 25 minutes. Set aside. (I do this ahead.) Preheat oven to 425 . Heat olive oil in a heavy ovenproof skillet or Dutch oven over high heat. Season pork with salt and pepper and brown on all sides. Transfer pork to the oven and roast just until cooked through, about 20 minutes. Place pork on a plate and tent with foil to keep warm. Add leek and shallots to the same pan pork was roasted in and cook over medium heat until just tender, about 8 minutes. Add the reduced stock mixture and Port and cook until the sauce is reduced by half; about 4 minutes.

Slice pork. Place a serving of mashed potatoes on warm serving plates; arrange pork slices around the potatoes and spoon the sauce over the pork.

Serves 4.

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