Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)

Best Pork. 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. --Recipe by Giuliano Hazan (March 2001)

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

Ingredients

• 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-pound) boneless pork loin, trimmed
• 1/2  cup  dry white wine
• Chopped fresh parsley (optional)

Preparation

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.

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. 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.

Nutritional Information

Calories:

246 (39% from fat)

Fat:

10.7g (sat 4.2g,mono 4.4g,poly 1.1g)

Protein:

24.8g

Carbohydrate:

12.1g

Fiber:

1g

Cholesterol:

73mg

Iron:

2.8mg

Sodium:

306mg

Calcium:

60mg