Rating: 5 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light March 2002

Gallery

Credit: Randy Mayor; Styling: Jan Gautro

Recipe Summary test

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

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; rinse and drain.

    Advertisement
  • 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.

  • 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

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.
Advertisement