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)
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)
How to Make It
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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Our local grocery store runs a lot of specials on pork loin. I would say we cook this dish every 2 weeks. The leeks get so sweet and delicious. We deglaze with chicken stock and it works great. My daughter loves when we serve with mashed potatoes and I like roasted brussels sprouts on the side. If you do half a loin, it should really take less than an hour to cook if you start the process with the meat at room temp. Remember, they have lowered acceptable final temp for pork to something like 155 degrees F. Also, the leftovers are just as good as the night you served it!
A pork loin and a pork tenderloin are NOT the same thing. That is why you could not find a 2 lb. tenderloin. Tenderloins are rarely over 1 1/4 lbs. For a 2 lb pork loin, it's easiest to purchase a 4 lb pork loin roast and cut it in half. The leftover half is great for saving for another day to make Sweet and Sour Pork, Cuban Style Sandwiches, Enchaud Perigordine, etc.
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.
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.
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.
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.
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