Have made this again and again. It's never been dry (read the other reviews). However, it doesn't seem to need the full 2 hrs - we usually check after about an hour and a half, sometimes even less, and it's perfect. As for the complaint about flavor, I think it has a fantastic flavor, but I always use a lot more freshly ground pepper than specified. And, make sure you thoroughly brown the meat - that also adds flavor when you deglaze the pan before simmering the pork.
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
jenfur102 Posted: 02/12/09
2BPaulaB Posted: 01/21/11
This certainly has wonderful wholesome simplicity going for it. I generally love anything with leeks. After making this a second time, I am taking it out of my file. There are just too many other recipes out there to try and this one is just a little too bland, especially considering the long cook time. I served it with garlic and olive oil pearl couscous which was a nice flavor combination with the pork.
Bhamdining Posted: 01/22/09
This is very easy to put together, and I like the flavor, but my pork roast comes out dry. I've tried it twice.
KristenfromOhio Posted: 04/16/09
I rate this recipe as "good, solid" but I can't say that it has that "wow" factor. But for what it is, simple and fast, it's a nice staple to add to your recipe book. I especially enjoyed the leek gravy, I will absolutely use that again. Also, I recommend using a pre-seasoned tenderloin like a garlic/pepper combination to add more interest and flavor to the dish. I will probably make this dish again but I would recommend a crust on the pork or grilling for more texture, considering the gravy is so soft.
dburge Posted: 08/18/09
Quick and easy for a week night dinner. Served with green beans, mashed potatoes and cranberry sauce.
susan1937 Posted: 08/22/09
This is the easiest delicious tasting dish I've ever made. I'd serve it to anyone (except to those who don't eat pork), any time, for any occasion.
JessCO Posted: 11/02/10
Awesome! We used a pound of pork and I kept checking how much liquid was in the pan every half hour. I also added a splash of white wine to every time the liquid seemed low. Worth it!
AZChristine Posted: 12/11/11
I love this recipe. I've been making it since 2002. It is fabulous, flavorful and simple to make, especially if you have the time. I find that the leeks cook down to much for my liking, so I don't return them to the pan until after the pork has been cooking for 45 minutes or so. I serve with mashed potatoes.
skfasnacht Posted: 12/10/11
I couldn't be home to cook this for 2 hours on the stove, so I used my crock pot. I basically followed the recipe only without the simmering on the stove. After sauteing the leeks I put them in the pot and did the same thing with the pork after browning it. I then deglazed the pan with the wine and added that on top. I cooked it on high for about 2hours and it came out great. At the end I put the leeks and juice in a sauce pan to cook down the liquid for a few minutes. This is an easy and delicious recipe. My husband raved about it.
ahatfield Posted: 01/01/14
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.