Lombo Di Maiale Coi Porri Pan Roasted Pork Loin With Leeks Recipes
LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)
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. --From Cooking Light,Recipe by Giuliano Hazan
Provided by Annacia
Categories < 4 Hours
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Remove roots and tough upper leaves from leeks and 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 and 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.
- *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).
LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)
Steps:
- Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into ½ -inch thick slices (should yield about 6 cups). Soak in cold water to loosen dirt. Place sliced leeks, ½ cup water, 1 tsp. butter, ¼ tsp. salt, and ¼ tsp. pepper in a large Dutch oven or deep sauté pan and place over medium-high heat. Cook 10 minutes or until leek is wilted. Pour leek into a bowl and set aside. Heat remaining butter in pan over medium-high heat. Add pork and cook 5 minutes, browning on all sides. Add ¼ tsp. salt, ¼ tsp. pepper, and wine, and cook 15 seconds, scraping pan to loosen browned bits. Return sliced leek to pan. Cover, reduce heat, and simmer 2 hours or until pork is tender. Remove pork from pan, and increase heat to reduce leek mixture if too watery. Cut pork into ¼-inch thick slices. Serve with leek mixture.
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- 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; rinse and drain.
- Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl.
- Heat 2 teaspoons butter in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and wine; 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 it's too watery. Cut pork into 1/4-inch-thick slices. Serve with leek mixture; garnish with parsley, if desired.
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