On Sunday we decided to have Gavin over for dinner and games. In the fridge I have a big pot of swoop er soup, but I had the time to make something different and equally as good. So, I pulled out my big recipe binder and started flipping through the pages. It finally landed on a recipe for Pan Roasted Pork and Leeks from the September 2007 issue of Cooking Light. I saw that, like most recipes in that binder, I had never tried it. I scanned the details to find that the recipe was unbelievably simple and required barely any ingredients. I expected the final product to be tasteless. As it turned out however, it was divine. The pork was moist and delicious and the leeks, after simmering for hours, turned sweet with a texture of cooked cabbage but a taste of something more like apples.
The recipe says this is worthy of a special occasion...and it could be, but it is simple enough for a nice weekend meal, especially if you're going to be home anyway tending to other things.
Pan-Roasted Pork Loin and Leeks
- 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
- *Large Pot big enough to fit the pork, or cut the pork into chunks so that it fits in the pot
1. Prepare leeks according to this video, slicing the light green and some white parts into 1/2 inch thick.
2. Fish leeks out of bowl of cold water with your hands and add with, 1/2 cup water, 1 t butter (it appears that 1 TBSP butter is equal to 2 1/2 t), 1/4t salt, 1/4 pepper to a large pot.* Saute for 10 minutes over medium-high heat.
3. Pour leek mixture into a bowl and set aside.
4. In the same pot, heat the remaining 2 t butter. Add pork and brown on all sides, about 5 minutes of cooking.
5. Add remaining salt and pepper and wine. Cook for 15 seconds scrapping brown bits from the bottom of the pan
6. Return leek mixture to pan, cover, and reduce heat. Simmer for 2 hours.
7. Slice pork in thin slices and serve with leek mixture.
I don't have a picture, but Cooking Light does.