Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks) - cooking recipe

Ingredients

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
1 (2 lb) boneless pork loin, trimmed well
1/2 cup dry white wine
chopped fresh parsley (optional)

Preparation

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 saute 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).