Good for a crowd, and very well-received. The leek sauce is very much a necessary component with the pork, given the simplicity of its preparation - it adds a lot of flavor and interest. I couldn't find a single pork tenderloin at 2 pounds, so I used two, 1-lb tenderloins and just cooked them at the same time. The pork was really tender and flavorful, and I served it with roasted root veggies, sauteed greens, and hoppin' John for a great New Year's Day meal with friends.
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
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)
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- 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.
- 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.
- 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.
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