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1
In a saucepan bring salted water to a boil for leeks.
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2
Trim and coarsely chop leeks.
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3
Wash leeks and drain in a colander.
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4
In saucepan of salted boiling water cook leeks until tender, about 4 minutes, and transfer with a slotted spoon to a blender, reserving cooking liquid.
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5
Trim beet stems to 1 inch if necessary and scrub beets.
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6
In a saucepan cover beets with salted water by 1 inch and simmer, covered, 35 to 45 minutes, or until tender.
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7
Reserve 1 1/2 cups cooking liquid.
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8
Drain beets in colander and cool just until they can be handled.
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9
Slip off beet skins and cut each beet into quarters.
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10
Add beets and reserved beet cooking liquid to leeks and puree with salt and pepper to taste.
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11
In cleaned pan heat puree, lemon juice, and vinegar over low heat, stirring and adding water if necessary to reach desired consistency, until hot.
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12
Keep sauce warm, covered.
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13
Preheat oven to 450 F. and lightly coat a non-stick skillet and a shallow baking pan with cooking spray.
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14
Pat pork dry and sprinkle 1 side with pepper and salt to taste.
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15
In skillet brown pork, seasoned side down first, over moderately high heat.
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16
Transfer pork, seasoned side up, to baking pan and roast in middle of oven 20 minutes, or until a meat thermometer registers 155 F.
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17
While pork is roasting, boil potatoes in reserved leek cooking liquid until tender, about 7 minutes, and drain.
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18
Let pork stand, covered with foil, 10 minutes and cut into 1/4-inch-thick slices.
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19
Quarter potatoes and serve with pork.
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20
Drizzle some sauce around pork and serve remainder on side.
