Pot-Roasted Pork Loin & Leeks

michael-in-phoenix

Well-known member
Source: Curious

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.


Recipe Author: James Villas, Recipe Source: Pig: King of the Southern Table
 
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