michael-in-phoenix
Well-known member
The only changes I made was using onions instead of leeks, as that was what I had on hand. I had four, two-pound boneless sirloin roasts and put two each in two dutch ovens. I let them go almost four hours, turning the meat in the liquid every hour.
The meat is falling apart and very, very delicious.
Thanks Curious!
Michael
* Exported for MasterCook 4 by Living Cookbook *
Pot-Roasted Pork Loin & Leeks
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
1 4- to 5-lb pork loin (center cut or rib end)3 Tbs all-purpose flour
2 large leeks
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth, plus more if needed
1/2 tsp paprika
salt and freshly ground black pepper to taste
1. Preheat the oven to 325°F.
2. Remove excess fat from the pork loin, chop it finely, and reserve.
Sprinkle the flour all over the loin and spread it evenly with your fingers.
Cut off the roots and tough green leaves of the leeks and peel away any
coarse outer layers of stalk. Cut the stalks into 1-inch rounds, wash
thoroughly under tepid water to remove all traces of grit, and pat dry with
paper towels.
3. In a large, heavy roasting pan, fry the reserved pork tat over moderate
heat till all the fat Is rendered; discard the bits. Place the loin in the
pan and lightly brown it evenly on all sides, taking care not to burn.
Transfer to a platter, add the leeks and garlic to the pan, and stir till
softened, about 10 minutes. Add the remaining ingredients and bring to a
boil over high heat, scraping any brown bits from the bottom of the pan.
4. Return the loin plus any juices to the pan, cover, and braise the pork
and leeks in the oven for 1 1/2 hours. Uncover and roast the pork, basting
once or twice, till it shows no resistance when pierced deeply with a sharp
knife, 30 to 45 minutes, adding a little more broth to the leeks it
necessary.
5. Transfer the loin to a serving platter, skim as much fat as possible from
the surface of the cooking liquid, and heat the leeks and gravy well.
6. To serve, carve the loin into slices and spoon the leeks and gravy over
the top.
Comments: While most people don't think to pot-roast a large cut of pork the
way they do a beef rump, shoulder, or round roast, Southern cooks learned
long ago that no method assures more tender and moist meat. Naturally, a
couple of coarsely chopped large ordinary onions can be substituted for the
leeks, but since the fragrance and flavor of leeks (like those of Vidalia
onions) are milder and subtler, given the Southern penchant for sweetness,
the thick, white stalks are preferred for smothering meats and poultry -
especially the smaller, more tender leeks. When dealing with any Leeks, just
always be sure to wash them thoroughly to release any dirt or sand trapped
between the leaf layers. And if you want this dish to be even sweeter, feel
free to add one or two carrots cut into rounds, the way a Southerner might
do.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table
The meat is falling apart and very, very delicious.
Thanks Curious!
Michael
* Exported for MasterCook 4 by Living Cookbook *
Pot-Roasted Pork Loin & Leeks
Recipe By : James Villas
Serving Size : 4 Preparation Time:
Categories : Main Dish Pork
Vegetable
Amount Measure Ingredient -- Preparation Method
1 4- to 5-lb pork loin (center cut or rib end)3 Tbs all-purpose flour
2 large leeks
3 cloves garlic, minced
1 cup dry white wine
1 cup chicken broth, plus more if needed
1/2 tsp paprika
salt and freshly ground black pepper to taste
1. Preheat the oven to 325°F.
2. Remove excess fat from the pork loin, chop it finely, and reserve.
Sprinkle the flour all over the loin and spread it evenly with your fingers.
Cut off the roots and tough green leaves of the leeks and peel away any
coarse outer layers of stalk. Cut the stalks into 1-inch rounds, wash
thoroughly under tepid water to remove all traces of grit, and pat dry with
paper towels.
3. In a large, heavy roasting pan, fry the reserved pork tat over moderate
heat till all the fat Is rendered; discard the bits. Place the loin in the
pan and lightly brown it evenly on all sides, taking care not to burn.
Transfer to a platter, add the leeks and garlic to the pan, and stir till
softened, about 10 minutes. Add the remaining ingredients and bring to a
boil over high heat, scraping any brown bits from the bottom of the pan.
4. Return the loin plus any juices to the pan, cover, and braise the pork
and leeks in the oven for 1 1/2 hours. Uncover and roast the pork, basting
once or twice, till it shows no resistance when pierced deeply with a sharp
knife, 30 to 45 minutes, adding a little more broth to the leeks it
necessary.
5. Transfer the loin to a serving platter, skim as much fat as possible from
the surface of the cooking liquid, and heat the leeks and gravy well.
6. To serve, carve the loin into slices and spoon the leeks and gravy over
the top.
Comments: While most people don't think to pot-roast a large cut of pork the
way they do a beef rump, shoulder, or round roast, Southern cooks learned
long ago that no method assures more tender and moist meat. Naturally, a
couple of coarsely chopped large ordinary onions can be substituted for the
leeks, but since the fragrance and flavor of leeks (like those of Vidalia
onions) are milder and subtler, given the Southern penchant for sweetness,
the thick, white stalks are preferred for smothering meats and poultry -
especially the smaller, more tender leeks. When dealing with any Leeks, just
always be sure to wash them thoroughly to release any dirt or sand trapped
between the leaf layers. And if you want this dish to be even sweeter, feel
free to add one or two carrots cut into rounds, the way a Southerner might
do.
Recipe Author: James Villas
Recipe Source: Pig: King of the Southern Table