6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)
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 (optional)
How to Make It
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.
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. 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.
A pork loin and a pork tenderloin are NOT the same thing. That is why you could not find a 2 lb. tenderloin. Tenderloins are rarely over 1 1/4 lbs. For a 2 lb pork loin, it's easiest to purchase a 4 lb pork loin roast and cut it in half. The leftover half is great for saving for another day to make Sweet and Sour Pork, Cuban Style Sandwiches, Enchaud Perigordine, etc.
Good for a crowd, and very well-received. The leek sauce is very much a necessary component with the pork, given the simplicity of its preparation - it adds a lot of flavor and interest. I couldn't find a single pork tenderloin at 2 pounds, so I used two, 1-lb tenderloins and just cooked them at the same time. The pork was really tender and flavorful, and I served it with roasted root veggies, sauteed greens, and hoppin' John for a great New Year's Day meal with friends.
I love this recipe. I've been making it since 2002. It is fabulous, flavorful and simple to make, especially if you have the time. I find that the leeks cook down to much for my liking, so I don't return them to the pan until after the pork has been cooking for 45 minutes or so. I serve with mashed potatoes.
I couldn't be home to cook this for 2 hours on the stove, so I used my crock pot. I basically followed the recipe only without the simmering on the stove. After sauteing the leeks I put them in the pot and did the same thing with the pork after browning it. I then deglazed the pan with the wine and added that on top. I cooked it on high for about 2hours and it came out great. At the end I put the leeks and juice in a sauce pan to cook down the liquid for a few minutes. This is an easy and delicious recipe. My husband raved about it.
This certainly has wonderful wholesome simplicity going for it. I generally love anything with leeks. After making this a second time, I am taking it out of my file. There are just too many other recipes out there to try and this one is just a little too bland, especially considering the long cook time. I served it with garlic and olive oil pearl couscous which was a nice flavor combination with the pork.
I rate this recipe as "good, solid" but I can't say that it has that "wow" factor. But for what it is, simple and fast, it's a nice staple to add to your recipe book. I especially enjoyed the leek gravy, I will absolutely use that again. Also, I recommend using a pre-seasoned tenderloin like a garlic/pepper combination to add more interest and flavor to the dish. I will probably make this dish again but I would recommend a crust on the pork or grilling for more texture, considering the gravy is so soft.
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