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

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 Cooking Light

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Nutritional Information

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

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

  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; rinse and drain.
  2. 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.
  3. 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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