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

Name: Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
Yield: 6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)
Ingredients: 4 large leeks (about 2 1/4 pounds); ½ cup water; 1 tablespoon butter, divided; ½ teaspoon salt, divided; ½ teaspoon black pepper, divided; 1 (2-pound) boneless pork loin, trimmed; ½ cup dry white wine; Chopped fresh parsley (optional)

8 Ratings
8 Reviews

Recipe by Cooking Light March 2002

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

4 large leeks (about 2 1/4 pounds)
½ cup water
1 tablespoon butter, divided
½ teaspoon salt, divided
½ teaspoon black pepper, divided
1 (2-pound) boneless pork loin, trimmed
½ cup dry white wine
Chopped fresh parsley (optional)

Directions

Step 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.

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Step 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.
Step 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.

Nutrition Facts

Per Serving:

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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APotter

05/08/2018

Loved this. I had leeks that needed to be used and just happened to have a pork loin. Will definitely make this again!

MaryMary

04/24/2016

No wine in the house but, a good slug of cider did the trick.

rncook

11/19/2012

This is an "old faithful" recipe. So easy and delicious. My husband and I love the combination of the cooked leeks and pork with mashed potatoes. However, I usually use pork tenderloin. The cooking time is shortened but the result is still delicious!

carolfitz

11/15/2012

Such a simple prep but so very good. Only change is that it takes us much longer than 5min to brown a 2lb roast. Have made this several times since it was listed as "best pork recipe" in CL's Sep '07 issue.

SusanK99

02/26/2012

We like this alot. Easy, filling, tasty. I often use boneless pork chops for it. I like it with potatoes more than rice. I use meat from a local organic farmer, my roast comes out a little dry, but that probably has to do with cooking a tad to long. I like the pancetta idea, will have to try that next fall. I also cook off the liquid just a little at the end after taking out the meat.

AveryWarren

07/10/2011

A go to recipe in my house, served with cous cous to soak up the juices or over mashed potatoes. Delicious.

apronellie

11/30/2009

My friend and I refer to this as the old reliable pork. We are both considered good cooks by our friends and family. The recipe is so easy and can be prepared ahead of time and warmed up, leaving time to visit and share a glass of wine with guests. I've found that the leeks usually require cooking off some of the liquid after the pork is done. I like to serve it with mashed potatoes, a green vegetable and a salad with some kind of apple dessert. I make it for company and for family. They all love it.

KLStorck

10/19/2009

This was great! I wrapped to roast in Pancetta which I'm sure contributed to the great flavor, but it also kept the meat nice and mosit. The pancetta was very thin and rendered little fat. If I hadn't used the pancetta I would have at least salt and peppered the roast before searing. The leeks were awesome! We used home grown and my husband gobbled them down. Will definetly make again.

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