Post by Aerosmith on Jul 29, 2011 10:03:20 GMT -5
I made this last night. Recipe is out of the Cooking Light cookbook. This is most definitely going to be a repeat visitor to our table...
4 leeks (I used 3 leeks and a small sweet onion)
1T butter, divided
1/2c water
salt and pepper to taste
1/2c dry white wine (I used all of one of those picnic-sized bottles of Chardonnay, I think 187ml or around that. We're not fans of dry white wine so I didn't want to buy a whole bottle and be stuck with a ton leftover that we wouldn't drink.)
2lb pork loin, trimmed of fat
Remove leaves and roots from leeks. Slice leeks lengthwise, then crosswise into thin strips. Soak in cold water for several minutes to loosen grit, then rinse thoroughly. In a Dutch oven or deep saute pan, melt 1/2 of the butter in the 1/2c water. Add the leeks and salt and pepper, and cook until the leeks are quite wilted, about ten minutes or so. Pour into a separate bowl. Melt the rest of the butter in the pan and brown the pork on all sides. Remove the pork to the bowl, pour the wine into the pan and scrape it to loosen all the delicious browned-on bits. Return the pork to the pan and pour the leeks around it. Simmer for 2 hours. If the leek sauce seems a bit thin, remove the pork once it's cooked and bump up the heat, stirring well to reduce the liquid. Supposedly it makes 6 servings, but I think 4 is more realistic (we only got 3, but Jason eats like a teenager and we didn't have much in the way of sides, just some steamed carrots).
This smelled sooooo freaking good while it was cooking, all rich and winey. And it tasted just as good as it smelled. It's not the prettiest or quickest dish in the world, but the tenderness of the pork and the richness of the sauce more than make up for it. Mmmmmm, I'll be happy to do that one again.
4 leeks (I used 3 leeks and a small sweet onion)
1T butter, divided
1/2c water
salt and pepper to taste
1/2c dry white wine (I used all of one of those picnic-sized bottles of Chardonnay, I think 187ml or around that. We're not fans of dry white wine so I didn't want to buy a whole bottle and be stuck with a ton leftover that we wouldn't drink.)
2lb pork loin, trimmed of fat
Remove leaves and roots from leeks. Slice leeks lengthwise, then crosswise into thin strips. Soak in cold water for several minutes to loosen grit, then rinse thoroughly. In a Dutch oven or deep saute pan, melt 1/2 of the butter in the 1/2c water. Add the leeks and salt and pepper, and cook until the leeks are quite wilted, about ten minutes or so. Pour into a separate bowl. Melt the rest of the butter in the pan and brown the pork on all sides. Remove the pork to the bowl, pour the wine into the pan and scrape it to loosen all the delicious browned-on bits. Return the pork to the pan and pour the leeks around it. Simmer for 2 hours. If the leek sauce seems a bit thin, remove the pork once it's cooked and bump up the heat, stirring well to reduce the liquid. Supposedly it makes 6 servings, but I think 4 is more realistic (we only got 3, but Jason eats like a teenager and we didn't have much in the way of sides, just some steamed carrots).
This smelled sooooo freaking good while it was cooking, all rich and winey. And it tasted just as good as it smelled. It's not the prettiest or quickest dish in the world, but the tenderness of the pork and the richness of the sauce more than make up for it. Mmmmmm, I'll be happy to do that one again.
Yip, you probably could put it in the crockpot, but you'd still probably want to brown the pork in some butter, scrape it and transfer it to the crock, so you'd have an extra pot to wash. However, if you're subbing in something that you wouldn't want seared, like chicken, it would probably be ok. Just put all the meat/veg/liquid in, put a couple pats of butter on top of it all, and let it work its magic. 
So I looked in the pork roast section and found a lovely pork loin roast.