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

1. 1

   Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.

2. 2

   Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.

3. 3

   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 saute pan over medium-high heat.

4. 4

   Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.

5. 5

   Heat remaining 2 teaspoons butter in pan over medium-high heat.

6. 6

   Add pork to pan.

7. 7

   Cook 5 minutes, turning to brown on all sides.

8. 8

   Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.

9. 9

   Return leek mixture to pan.

10. 10

    Cover, reduce heat, and simmer 2 hours or until pork is tender.

11. 11

    Remove pork from pan and increase heat to reduce leek sauce if too watery.

12. 12

    Cut pork into 1/4-inch-thick slices.

13. 13

    Serve with leek mixture.

14. 14

    Garnish with parsley, if desired.

15. 15

    *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

* Per serving · 4 servings · Values may vary.

No additional tips available.