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One of my all-time favorites here!
This is a really flavorful, rich-tasting dish that is quite healthy. Leftovers are great (and you can always shred the pork later and doctor it up to make pulled pork sandwiches). Note: I do find that Cooking Light recipes tend to be a bit underseasoned.
Lombo di Maiale Coi Porri (Pan-Roasted Pork Loin with Leeks)
From Cooking Light
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)
NUTRITION PER SERVING
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, MARCH 2002
Thu. Jul 13, 9:30am
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