This is an excellent and simple pork dish from the September 2007 Cooking Light. It was their best pork recipe in their 20th Anniversary edition and I can see why. In their recipe they do not season the meat before browning it, so I sprinkled mine on all sides with salt, pepper and garlic powder. I used a pork sirloin roast for my recipe. This is the recipe for Lombo di Maiale Coi Porri which for some reason gets edited out when I try to post it as the actual name, some Italian discrimination or something!!?
Pan Roasted Pok with Leeks
4 large leeks (about 2 1/4 lbs.)
1/2 cup water
1 Tbsp. butter, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1 (2-lb.) boneless pork loin, trimmed
1/2 cup dry white wine
Chopped fresh parsley (optional)
Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2 inch thick slices. Soak in cold water to loosen dirt.
Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large Dutch oven over medium-high heat. Cook for 10 minutes or until leeks wilt. Pour the leek mixture into a bowl.
Heat remaining 2 teaspoons butter in pan over medium high heat. Add pork to pan. Cook 5 minutes, turning to brown on all sides. Add remaining salt and pepper and white wine to pan; 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; increase heat to reduce leek sauce if too watery. Cut pork into 1/4 inch thick slices. Serve with leek mixture. Garnish with parsley if desired.