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Roasted Pork Loin With Leeks
3 thick or 4 or 5 thin leeks, trimmed
3 tablespoons butter
2 1/2 pounds pork loin roast with rib bone
kosher salt
1 tablespoon vegetable oil
1/2 cup flour, spread on a platter
freshly ground black pepper
1/2 cup dry white wine
Cut leeks in half lengthwise. If halves are 1 inch thick or more, cut in half again, lengthwise. Cut leeks crosswise into 1/2 inch wide sections to produce approximately square slices. Rinse in cold water
and drain.
In a casserole or deep sauté pan large enough to fit pork, put 2 tablespoons butter and leeks. Cover pan and place over low heat. Cook until leeks are thoroughly wilted and tender, but not browned.
Detach rib bone from roast, then tie it back in place with a string. When leeks are tender, season with salt, stir, then remove two thirds of the leek from pan and set aside.
Put remaining tablespoon butter and vegetable oil in pan and turn heat to medium high. Do not cover. Turn meat over lightly in the flour. Add it to pan and brown well on all sides. Season with salt and a liberal grind of pepper. Add wine and increase heat to high for 10 to 15 seconds. Cover pan, turn heat down to low, and cook for about 2 hours, or until meat is tender when pricked with a fork. Transfer meat to a warm platter.
In a food mill or food processor, puree remaining leeks from pan with their juices. Return them to pan with previously reserved cooked leeks and the meat. Cover pan, turn heat to medium, and cook for 10 minutes, turning meat and leeks from time to time.
Transfer meat to a cutting board. Remove string and rib bone. Slice pork and place on a serving platter. Taste and adjust seasoning of leeks, then pour them and cooking juices over sliced pork. Serve.
Yields 4 servings.
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Roasted Pork Loin With Leeks
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Category: Recipes
Prep Time: Cook Time: Total Time:
Roasted Pork Loin With Leeks
3 thick or 4 or 5 thin leeks, trimmed
3 tablespoons butter
2 1/2 pounds pork loin roast with rib bone
kosher salt
1 tablespoon vegetable oil
1/2 cup flour, spread on a platter
freshly ground black pepper
1/2 cup dry white wine
Cut leeks in half lengthwise. If halves are 1 inch thick or more, cut in half again, lengthwise. Cut leeks crosswise into 1/2 inch wide sections to produce approximately square slices. Rinse in cold water
and drain.
In a casserole or deep sauté pan large enough to fit pork, put 2 tablespoons butter and leeks. Cover pan and place over low heat. Cook until leeks are thoroughly wilted and tender, but not browned.
Detach rib bone from roast, then tie it back in place with a string. When leeks are tender, season with salt, stir, then remove two thirds of the leek from pan and set aside.
Put remaining tablespoon butter and vegetable oil in pan and turn heat to medium high. Do not cover. Turn meat over lightly in the flour. Add it to pan and brown well on all sides. Season with salt and a liberal grind of pepper. Add wine and increase heat to high for 10 to 15 seconds. Cover pan, turn heat down to low, and cook for about 2 hours, or until meat is tender when pricked with a fork. Transfer meat to a warm platter.
In a food mill or food processor, puree remaining leeks from pan with their juices. Return them to pan with previously reserved cooked leeks and the meat. Cover pan, turn heat to medium, and cook for 10 minutes, turning meat and leeks from time to time.
Transfer meat to a cutting board. Remove string and rib bone. Slice pork and place on a serving platter. Taste and adjust seasoning of leeks, then pour them and cooking juices over sliced pork. Serve.
Yields 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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