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Pan Roasted Pork Loin with Leeks
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Number of Servings: 6
INGREDIENTS
4 large leeks
1/2 cup water
1 TBSP butter (divided)
1/2 tsp salt (divided)
1/2 tsp black pepper (divided)
1 2lb boneless pork loin trimmed
1/2 cup dry white wine
chopped fresh parsley
DIRECTIONS
Remove roots and tough upper leaves from leeks. Cut each leek in half length-wise. Cut each half crosswise into 1/2 inch thick slices (you should have about 6 cups). Soak in cold water to loosen dirt. Put the sliced leeks, 1/2 cup water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper into a large dutch oven or deep sauté pan, and place over medium-high heat. Cook for 10 minutes or until the leeks have wilted. Pour the leeks into a bowl. Heat 2 tsp butter in pan over medium high heat. Add the pork, and cook for 5 minutes, browning on all sides. Add 1/4 tsp salt, 1/4 tsp pepper, and wine, and cook for 15 seconds, scraping pan to loosen browned bits. Return sliced leeks to pan. Cover, reduce heat, and simmer for 2 hours, or until pork is tender. Remove port from pan; increase heat to reduce leek sauce. Cut pork into 1/4 inch thick slices. Serve with leek mixture; garnish with parsley if desired.