Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks)
photo by CaliforniaJan
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 4 large leeks (about 2 1/4 pounds)
- 118.29 ml water
- 14.79 ml butter, divided
- 2.46 ml salt, divided
- 2.46 ml black pepper, divided
- 907.18 g boneless pork loin, trimmed well
- 118.29 ml dry white wine
- chopped fresh parsley (optional)
directions
- 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).
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