In our house we have evolved over the last few years into a tradition of ‘Martini Night” on Fridays..a festive way to start the weekend! I have learned that if I’m cooking dinner, it needs to be something simple as it won’t be getting much attention for obvious reasons. This is a recipe I have come across several times over the years but never made before now… Cooking Light Magazine chose it as their Best Pork Recipe from their first 20 years. It looked easy but not that exciting…but a perfect recipe for martini night! It takes about 20 minutes to get it ready for it’s almost 2 hour simmer on the stove top, and then you pretty much forget about it other than when the mouthwatering fragrance drifts by. The leeks cook down into a melted gravy… a time honored Italian technique. To complete our dinner I made One-Pan Farro (also on this site) which involves throwing some raw ingredients into a pan and then turning on the heat exactly one half hour before you want to eat. I could have had two martinis and not messed up this comforting, satisfying meal!
4 large leeks (about 2 1/4 lbs.)
1/2 cup water
1 Tbs. butter, divided
1/2 tsp. salt, divided
1/2 tsp. black pepper, divided
1 2-pound boneless pork loin, trimmed
1/2 cup dry white wine
Chopped fresh parsley (optional)
Remove roots and tough upper leaves from the 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, if necessary.
Combine leeks, 1/2 cup water, 1 tsp. butter, 1/4 tsp. salt, and 1/4 tsp. pepper in a large Dutch oven or deep saute pan over medium-high heat. Cook for 10 minutes or until leek wilts. Pour the mixture into a bowl.
Heat remaining 2 tsp. butter in the pan over medium-heat heat. Add pork to the pan. Cook 5 minutes, turning to brown on all sides. Add remaining 1/4 tsp. salt, 1/4 tsp. pepper and wine to the pan; cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to the pan. Cover, reduce heat and simmer 2 hours or until pork is tender. Remove pork from the pan. Increase heat to reduce leek sauce if too watery. Cut pork into slices and serve with leek mixture. Garnish with parsley if desired. Serves 4.
Note: I would check the pork at about an hour and 45 minutes. Let it rest a bit before carving. Delicious leftovers, if you have any.
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