Source: dLife

A succulent roast pork with a delectable white wine and leek sauce.

Servings

4 fresh leeks (about 2 1/4 pounds)
0.5 cup cold water
1 tbsp Butter, unsalted , divided
0.5 tsp salt , divided
0.5 tsp black pepper , divided
1 boneless pork loin , trimmed (2 pounds)
0.5 cup white wine (dry)
1 pinch chopped parsley (optional)

1 Remove roots and tough upper leaves from leeks. Slice each leek in half lengthwise and then slice each crosswise into 1/2" thick pieces, equal to about 6 cups. Immerse in cold water to wash.
2 In Dutch oven or large pot, combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
3 Heat over medium-high and cook 10 minutes or until leeks wilt. Transfer leek mixture and liquid to bowl.
4 Return pot to cooktop, melt 2 teaspoons butter over medium-high. Place pork in pot and cook 5 minutes, turning so all sides brown.
5 Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine. Simmer 15 minutes. Scrape bottom of pot to release any brown pieces.
6 Return leek mixture to pot, cover, lower heat, and let simmer for 2 hours or until pork is tender. Transfer pork to cutting board, raise heat, to reduce sauce to gravy thickness.
7 Let pork rest 10 minutes before slicing. Serve sauce with pork and top with parsley.