Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks)

READY IN: 2hrs 30mins
Recipe by Annacia

This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. --From Cooking Light,Recipe by Giuliano Hazan

Top Review by CaliforniaJan

This makes a tender and flavorful pork loin. I used a pork loin roast rather than the trimmed pork tenderloin and it was amazing with the leek sauce. As written this recipe has 9 Weight Watchers Points Plus per serving.

Ingredients Nutrition


  1. Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
  2. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
  3. Combine leeks, 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 over medium-high heat.
  4. Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
  5. Heat remaining 2 teaspoons butter in pan over medium-high heat.
  6. Add pork to pan.
  7. Cook 5 minutes, turning to brown on all sides.
  8. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
  9. Return leek mixture to pan.
  10. Cover, reduce heat, and simmer 2 hours or until pork is tender.
  11. Remove pork from pan and increase heat to reduce leek sauce if too watery.
  12. Cut pork into 1/4-inch-thick slices.
  13. Serve with leek mixture.
  14. Garnish with parsley, if desired.
  15. *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

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