From FAKelco@aol.com Tue Jul 19 09:31:37 2005
Date: Mon, 18 Jul 2005 05:06:05 +0000 (UTC)
From: FAKelco@aol.com
Newsgroups: rec.food.recipes
Subject: Pan-Roasted Pork Loin with Leeks
Followup-To: rec.food.cooking, rec.food.recipes

Lombo di Maiale Coi Porri  (Pan Roasted Pork Loin with Leeks)

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-pound) boneless pork loin,  trimmed
1/2 cup dry white wine
Chopped fresh parsley  (optional)

Remove roots and tough upper leaves from leeks. 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; rinse and drain.  
Heat the sliced leek, 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 the leek has wilted. Pour
into a bowl.  Heat 2 teaspoons butter in pan over medium-high heat. Add
pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4
teaspoon pepper, and wine; 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; increase heat to reduce
leek sauce if it's too watery. Cut pork into 1/4-inch-thick slices. Serve
with leek mixture; garnish with parsley, if desired.

Yield: 6 servings (serving size: about 3 ounces pork and about 2 1/2
tablespoons leek mixture)

calories 246(39% from fat); fat 10.7g (sat 4.2g,mono 4.4g,poly  1.1g); 
protein 24.8g; cholesterol 73mg; calcium 60mg; sodium 306mg; fiber 1g;
iron 2.8mg; 
carbohydrate 12.1g 
Cooking Light



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