Pan-Roasted Pork Loin with Leeks

Pan-Roasted Pork Loin with Leeks
Pan-Roasted Pork Loin with Leeks

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    large leeks (about 2'/4 pounds)

  • 1/2

    cup water

  • 1

    tablespoon butter

  • 1

    boneless pork loin -- (2-pound) trimmed

  • 1/2

    cup dry white wine

  • Chopped fresh parsley (optional)

  • 1/2

    teaspoon black pepper -- divided

  • 1/2

    teaspoon salt -- divided

Directions

1. Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into '/z-inch-thick slices (you should have about 6 cups). Soak in cold water to loosen dirt; rinse and drain. 2. Heat the sliced leek, '/z cup water, 1 tea- spoon butter, '/4 teaspoon salt, and '/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. 3. Heat 2 teaspoons butter in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add '/4 teaspoon salt, V* 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 '/4-inch- thick slices. Serve with leek mixture; garnish with parsley, if desired. Yield: 6 servings (serv- ing size: about 3 ounces pork and about IVi tablespoons leek mixture).

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: