Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Best Pork. This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. -Recipe by Giuliano Hazan (March 2001) Ingredients:
4 large leeks (about 2 1/4 pounds) |
1/2 cup water |
1 tablespoon butter, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
1 (2-pound) boneless pork loin, trimmed |
1/2 cup dry white wine |
chopped fresh parsley (optional) |
Directions:
1. Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups). Soak in cold water to loosen dirt.
2. Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat. Cook for 10 minutes or until leek wilts. Pour the leek mixture into a bowl.
3. 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 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and 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 from pan. 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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