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.
- 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 lb) boneless pork loin, trimmed well
- 1⁄2 cup dry white wine
- chopped fresh parsley (optional)
Directions See How It's Made
- Remove roots and tough upper leaves from leeks and 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.
- 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.
- Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
- Heat remaining 2 teaspoons butter in pan over medium-high heat.
- Add pork to pan.
- Cook 5 minutes, turning to brown on all sides.
- Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
- Return leek mixture to pan.
- Cover, reduce heat, and simmer 2 hours or until pork is tender.
- Remove pork from pan and 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).