Pork is good.  Multiple pork is even better.  The pork confit seemed like it might be too rich to eat as the main component of a meal, so this got invented as a way to build a lighter meal around such a rich element.  The port confit is the complicated part; the rest of it's straightforward.  Each part is great on it's own or as part of a simpler dish, if you don't feel like putting the whole thing together, or want to mix and match.

 

1 pound pork confit

 

a medium cauliflower

2-3 tablespoons champagne vinegar

4-5 tablespoons olive oil

1/2 teaspoon sugar

 

1 pound mixed mushrooms

1 leek

a glass of red wine

1/2 a cup or so of chicken or beef stock (optional)

a 2-3 pound pork loin roast

 

Break up or cut the cauliflower into small florets, reserving the rest for some other use.  Pour vinegar into bowl with some salt and pepper, and gradually add olive oil, whisking as you go to emulsify it.  Set aside.

 

Chop the leek and mushrooms.

 

Preheat the oven to 400, and heat a heavy 12" skillet over medium heat.  Sweat the leek in olive oil, add the mushrooms, and cook until they stop giving off water.  Add the wine and stock, and reduce by at least half.  Season the pork loin, add it to the pan, and transfer the pan to the oven.  Roast until done, about an hour, setting a pot of water on to boil at some point.

 

Remove the pork and mushroom/leek mixture and set aside to rest in foil for 10-15 minutes, with any liquid left in the pan.  Put it back over medium high heat.  Form the confit into 8 patties, add a bit of fat to the pan, and sear the patties for 1-2 mins each side.  Drop the cauliflower into the pot of water.  Slice the pork into 8 thick slices, top with some of the mushroom mixture, and a confit patty.  Drain the cauliflower, toss it with the vinaigrette, and serve around the pile of porky goodness.