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Monday, September 10, 2007

Pan Roasted Pork Loin with Leeks

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.

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