Lombo Di Maiale Coi Porri Pan Roasted Pork Loin With Leeks Recipes

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LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)



Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks) image

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. --From Cooking Light,Recipe by Giuliano Hazan

Provided by Annacia

Categories     < 4 Hours

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 8

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 lb) boneless pork loin, trimmed well
1/2 cup dry white wine
chopped fresh parsley (optional)

Steps:

  • Remove roots and tough upper leaves from leeks and 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.
  • 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.
  • 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 and 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.
  • *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

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