Pan-Roasted Pork Loin With Leeks
This pan roasted pork loin with leeks is super easy to throw together and delicious enough to serve to company. It has just FOUR ingredients!
I’m reposting this pan roasted pork loin with leeks recipe because I’ve just started making it again, and I CANNOT believe I have flipped through my cookbook so many times and ignored it. I have had this recipe for years. It is SO easy and SO delicious, it’s hard to believe it only has 4 ingredients. YES, FOUR! (Not counting the water, salt & pepper.)
I got this recipe on Cooking Light many moons ago, but since I don’t do anything light, I have doctored (read: fattened) it up a bit over the years. But if you are watching your fat intake, you really can make it using very little butter at all.
The best part about this dish is, it’s easy enough for a weeknight dinner and fancy enough for company. SCORE!
The braised leeks fall apart and form a mildly sweet oniony sauce and the white wine brightens the dish. You could sub chicken stock if you prefer. In these pictures, I served them alongside my sorta-famous Roasted Brussels Sprouts with Bacon & Caramelized Onions.
- 2 large leeks
- ¼ cup water
- 4 tablespoons butter, divided
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 1 (2-pound) boneless pork loin, trimmed
- ½ cup dry white wine
- Remove roots and tough upper leaves from leeks and cut each in half lengthwise. Then slice them crosswise into ½-inch-thick slices. Soak in cold water to loosen dirt. I like to use a salad spinner.
- Combine leeks, ¼ cup water, 2 tablespoon2 butter, ½ teaspoon salt and ¼ teaspoon pepper in a large Dutch oven over medium-high heat. Cook for 10 minutes or until the leeks wilt, stirring occasionally. Pour them into a bowl.
- Heat the remaining 2 tablespoons butter the Dutch oven over medium heat and add the pork to pan. Cook 5 minutes, turning to brown on all sides. Add the remaining ½ teaspoon salt, remaining ¼ teaspoon pepper and wine to pan; cook 15 seconds, scraping pan to loosen browned bits. Return the leeks to the pan and cover, reduce heat and simmer 2 hours or until the pork is tender.
- Remove pork from pan and cut into ¼-inch-thick slices. Spoon leeks over pork and serve.