This is an "old faithful" recipe. So easy and delicious. My husband and I love the combination of the cooked leeks and pork with mashed potatoes. However, I usually use pork tenderloin. The cooking time is shortened but the result is still delicious!
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
Photo: Randy Mayor; Styling: Jan Gautro
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Amount per serving
- Calories: 246
- Calories from fat: 39%
- Fat: 10.7g
- Saturated fat: 4.2g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 1.1g
- Protein: 24.8g
- Carbohydrate: 12.1g
- Fiber: 1g
- Cholesterol: 73mg
- Iron: 2.8mg
- Sodium: 306mg
- Calcium: 60mg
- 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)
- 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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