Pan-Roasted Pork Loin with Leeks

By tlshinnick

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

Preparation

Step 1

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).