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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Roasted Pork Loin with Leeks

Source: dLife

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	96.6

Total Carbs	9.2 g

Dietary Fiber	1.1 g

Sugars	2.5 g

Total Fat	3.4 g

Saturated Fat	1.7 g

Unsaturated Fat	0.2 g

Potassium	181.5 mg

Protein	4.5 g

Sodium	274.3 mg

Dietary Exchanges 3.4 Fat, 1.4 Vegetables, 0.5 Meat,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

4.0
4 each fresh leeks 0.5
0 1/2 cup cold water 1.0
1 tbsp Butter, unsalted 0.5
0 1/2 tsp salt 0.5
0 1/2 tsp black pepper 1.0
1 each boneless pork loin 0.5
0 1/2 cup white wine 1.0
1 pinch chopped parsley

Directions

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.
In Dutch oven or large pot, combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat over medium-high and cook 10 minutes or until leeks wilt. Transfer leek mixture and liquid to bowl.
Return pot to cooktop, melt 2 teaspoons butter over medium-high. Place pork in pot and cook 5 minutes, turning so all sides brown.
Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine. Simmer 15 minutes. Scrape bottom of pot to release any brown pieces.
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.
Let pork rest 10 minutes before slicing. Serve sauce with pork and top with parsley.