Photo: Randy Mayor; Styling: Jan Gautro
6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture)

How to Make It

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.

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.

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Ratings & Reviews

Slug of cider

April 24, 2016
No wine in the house but, a good slug of cider did the trick. 

rncook's Review

November 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's Review

November 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's Review

February 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's Review

July 10, 2011
A go to recipe in my house, served with cous cous to soak up the juices or over mashed potatoes. Delicious.

apronellie's Review

November 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's Review

October 20, 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.