Pan-Roasted Pork Loin with Leeks
|
| lombo di maiale coi porri (pan roasted pork loin with leeks) |
| |
| 4 large | leeks (about 2 1/4 pounds) |
| 1/2 cup | water |
| 1 Tbsp | butter, divided |
| 1/2 tsp | salt, divided |
| 1/2 tsp | black pepper, divided |
| 1 | 2pound boneless pork loin, trimmed |
| 1/2 cup | dry white wine |
| | chopped fresh parsley (optional) |
| |
| remove roots and tough upper leaves from leeks. 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; rinse and drain. |
| heat the sliced leek, 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. cook for 10 minutes or until the leek has wilted. pour |
| into a bowl. heat 2 teaspoons butter in pan over medium-high heat. add |
| pork; cook 5 minutes, browning on all sides. add 1/4 teaspoon salt, 1/4 |
| teaspoon pepper, and wine; 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; increase heat to reduce |
| leek sauce if it's too watery. cut pork into 1/4-inch-thick slices. serve |
| with leek mixture; garnish with parsley, if desired. |
| |
| yield: 6 servings (serving size: about 3 ounces pork and about 2 1/2 |
| tablespoons leek mixture) |
| |
| calories 246(39% from fat); fat 10.7g (sat 4.2g,mono 4.4g,poly 1.1g); |
| protein 24.8g; cholesterol 73mg; calcium 60mg; sodium 306mg; fiber 1g; |
| iron 2.8mg; |
| carbohydrate 12.1g |
| cooking light |
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| (ID: 1997) Mirror: rec.food.recipes: Mon, Jul 18, 2005 |