Pork Loin With Leeks And Carrots Recipes

PORK LOIN WITH LEEKS AND CARROTS

Steps:

• Heat the oil in a wide pot or large pan. Add the garlic and sauté until lightly browned, about 1 to 2 minutes. Add the leeks, ½ tsp salt and pepper and sauté until soft, about 5 minutes. Push the leeks and garlic to the sides of the pan. Add the butter and let it melt and heat until it bubbles and begins to brown lightly. Place the pork loin in the center of the pot and brown it on all sides, turning it as needed. Season with salt and pepper to taste. Pour in the wine and let it simmer for 1 to 2 minutes; scrape up any brown bits stuck to the pot and blend in. Add the carrots. Cover the pot, lower the heat, and cook until the pork is tender, about 1 ½ to 2 hours (internal temperature should read about 155 degrees F.). Remove the pork loin from the pot and transfer to a platter. Place the leeks and carrots over the top and along the sides. Pour juices over the top. Or slice the pork and then put vegetables and juices over them. Garnish with parsley.

SAUTEED CARROTS AND LEEKS

Steps:

• Combine leeks, carrots, chicken broth, butter, sugar, thyme, salt, and pepper in a skillet; bring to a boil. Reduce heat and simmer until liquid evaporates, about 15 minutes. Cook and stir mixture until leeks and carrots are lightly browned, 2 to 3 minutes.

PORK & LEEK STEW,VIKING STYLE

Steps:

• chop the meat into 2 inch cubes.
• put the chopped meat into a large saucepan along with the marrow bones and water.
• bring the contents of the saucepan to a boil.
• skim the fat from the surface.
• turn the heat down and cover pan with a lid.
• let the meat & bones simmer int the liquid for about 2 hours.
• wash & clean the leeks thoroughly.
• carefully chop the leeks into small rings.
• clean the carrots & chop them into small peices.
• peel the onion & cut in 1/2 the cut finely.
• clean celery & remove bad part of same.
• chop celery into small pieces.
• when the meat is almost cooked remove the marrow banes with a slotted spoon.
• add the chopped vegatebles and the sage or mixed herbs.
• let the stew simmer and a further 15 to 20 minuites or until the vegetibles are soft.
• skim fat ftom the stew then serve.

ROAST PORK LOIN WITH CARROTS AND MUSTARD GRAVY

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots, shallots, and 1 tablespoon rosemary with 1 tablespoon oil; season with salt and pepper. Roast for 10 to 12 minutes.
• Meanwhile, season pork with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add pork; cook, turning occasionally, until golden brown on all sides, 10 to 12 minutes. Transfer pork to a plate, and reserve skillet.
• Remove baking sheet from oven; push vegetables to sides. Place pork in center; return sheet to oven. Roast, tossing vegetables occasionally, until an instant-read thermometer inserted in thickest part of pork registers 145 degrees, 30 to 40 minutes. Loosely tent pork with foil. Let rest 10 minutes before slicing.
• While pork rests, pour off almost all of the fat from skillet. Add wine, and cook over medium-high, scraping up browned bits, until syrupy, 4 to 5 minutes. Add flour, and cook, whisking constantly, 30 seconds. Gradually add 1 cup water, whisking constantly. Add 1 tablespoon rosemary. Bring to a simmer. Remove from heat. Whisk in mustard, and season gravy with salt and pepper. Serve pork with carrots and gravy.

PORK LOIN WITH CARROTS, FENNEL, AND LEMONS

Steps:

• Preheat oven to 425 degrees. On a rimmed baking sheet, toss together carrots, fennel, lemons, and oil. Season with salt and pepper, arrange in a single layer, and roast 25 minutes. Remove sheet from oven and stir; place pork in center of sheet, sprinkle with coriander, and season with salt and pepper. Roast until vegetables are tender and pork is browned and cooked through (an instant-read thermometer inserted into center should read 145 degrees), 30 to 35 minutes.
• Tent pork with foil and let rest 15 minutes. Reserve 3 cups vegetables in an airtight container for Roasted Vegetable Salad with Lentils recipe. Slice pork and serve with lemons and remaining vegetables.