HOW
TO COOK PAN-ROASTED PORK LOIN WITH LEEKS
1.
Cook the leeks in water and butter to preserve
their delicate flavor.
2.
Brown the pork on all sides to develop a deep,
rich flavor.
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LOMBO DI MAIALE COI PORRI - Pan-Roasted Pork
Loin with Leeks
Leeks, a
mild, sweet member of the onion family, are cooked slowly
along with the pork until they form a rich, delectable
sauce for this supereasy pan roast.
4 large leeks
(about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2-pound) boneless pork loin, trimmed
1/2 cup dry white wine
Chopped fresh parsley
Remove roots
and tough upper leaves from leeks. Cut each leek in
half lengthwise. Cut each half crosswise into 1/2-inch-thick
slices (you should have about 6 cups). Soak in cold
water to loosen dirt.
Put the sliced
leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon
salt, and 1/4 teaspoon pepper in a large Dutch oven
or deep sauté pan, and place over medium-high heat.
Cook for 10 minutes or until the leeks have wilted.
Pour the leeks into a bowl.
Heat 2 teaspoons
butter in pan over medium-high heat. Add the pork, and
cook for 5 minutes, browning on all sides. Add 1/4 teaspoon
salt, 1/4 teaspoon pepper, and wine, and cook for 15
seconds, scraping pan to loosen browned bits. Return
sliced leek to pan. Cover, reduce heat, and simmer 2
hours or until pork is tender. Remove pork from pan;
increase heat to reduce leek sauce if too watery. Cut
pork into 1/4-inch-thick slices. Serve with leek mixture;
garnish with parsley, if desired.
6 servings (serving
size: about 3 ounces pork and about 2 1/2 tablespoons
leek mixture).
CALORIES
246 (39% from fat); FAT 10.7g (sat 4.2g); PROTEIN 24.8g;
CARB 12.1g; FIBER 1g; CHOL 73mg; IRON 2.8mg; SODIUM
306mg; CALC 60mg.
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