Rating: 4 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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)

Giuliano Hazan
Recipe by Cooking Light September 2007

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Recipe Summary

Yield:
6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

246 calories; calories from fat 39%; fat 10.7g; saturated fat 4.2g; mono fat 4.4g; poly fat 1.1g; protein 24.8g; carbohydrates 12.1g; fiber 1g; cholesterol 73mg; iron 2.8mg; sodium 306mg; calcium 60mg.
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