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Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)

Yield 6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)
Best Pork. 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. --Recipe by Giuliano Hazan (March 2001)

Ingredients

  • 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)

Nutrition Information

  • calories 246
  • caloriesfromfat 39 %
  • fat 10.7 g
  • satfat 4.2 g
  • monofat 4.4 g
  • polyfat 1.1 g
  • protein 24.8 g
  • carbohydrate 12.1 g
  • fiber 1 g
  • cholesterol 73 mg
  • iron 2.8 mg
  • sodium 306 mg
  • calcium 60 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.