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

Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks) Recipe
Photo: Randy Mayor; Styling: Jan Gautro

Yield:

6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)

Recipe from

Nutritional 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

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)

Preparation

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; rinse and drain.

Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl.

Heat 2 teaspoons butter in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine; 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 it's too watery. Cut pork into 1/4-inch-thick slices. Serve with leek mixture; garnish with parsley, if desired.

Note:

March 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note