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.
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