All In One Leek Pork Pot Roast Recipes

PORK POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
• Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
• Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
• Add the onion, celery and tomato paste and cook for three minutes, stirring often.
• Add pork back in along with hot stock and the parsley.
• Cover and place in the oven for two hours.
• While the roast is cooking, prepare the vegetables and make the roux.
• To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
• After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
• With an immersion blender, puree the liquid, onion and celery.
• Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
• Remove from oven and add the green beans. Cover and cook 20 more minutes.
• Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
• Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
• Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

ALL-IN-ONE LEEK & PORK POT ROAST

Steps:

• Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you're not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
• Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
• Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.

PORK LOIN WITH LEEKS AND CARROTS

Steps:

• Heat the oil in a wide pot or large pan. Add the garlic and sauté until lightly browned, about 1 to 2 minutes. Add the leeks, ½ tsp salt and pepper and sauté until soft, about 5 minutes. Push the leeks and garlic to the sides of the pan. Add the butter and let it melt and heat until it bubbles and begins to brown lightly. Place the pork loin in the center of the pot and brown it on all sides, turning it as needed. Season with salt and pepper to taste. Pour in the wine and let it simmer for 1 to 2 minutes; scrape up any brown bits stuck to the pot and blend in. Add the carrots. Cover the pot, lower the heat, and cook until the pork is tender, about 1 ½ to 2 hours (internal temperature should read about 155 degrees F.). Remove the pork loin from the pot and transfer to a platter. Place the leeks and carrots over the top and along the sides. Pour juices over the top. Or slice the pork and then put vegetables and juices over them. Garnish with parsley.