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Roasted Pork Loin with Leeks
Source: dLife

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

Rating:
Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Intermediate

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
1/2 Fat , 1 1/2 Vegetables , 1/2 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 each  fresh leeks
0 1/2 cup  cold water
1 tbsp  Butter, unsalted
0 1/2 tsp  salt
0 1/2 tsp  black pepper
1 each  boneless pork loin
0 1/2 cup  white wine
1 pinch  chopped parsley
Directions
  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.

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