Recipe for Pan Roasted Pork Loin with Leeks ?

[CL Fan]

Hi - could someone post the recipe for Pan Roasted Pork Loin with Leeks or let me know which issue it was from? Tried to search in the recipes section and on this BB, but was unsuccessful.

Have some leeks & am thinking about making this tonight.

Also, if anyone has made it, I have some mushrooms that I was thinking about throwing in (or perhaps in a side dish of risotto).

Thanks in advance!

[valchemist]

* Exported from MasterCook *

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

Recipe By :Cooking Light Magazine. March 2002. Page: 127.
Serving Size : 6 Preparation Time :0:00
Categories : Meats

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

Directions.
Recipe by Giuliano Hazan

1. 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.

2. 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.

3. 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).

[CL Fan]

Much appreciated!

[Laura]

This is a great recipe, so simple yet very yummy. Sometimes I make it with mashed potatoes, but last week I made it with a mushroom risotto :D

[foodfiend]

I also love this recipe. It's simple but elegant. Great with mashed potatoes.

[CL Fan]

I was thinking about two sides, including roasted asparagus and whole wheat parmesan cous-cous. I might replace the cous-cous with a mushroom risotto as it sounds like a yummy choice. My only concern - how did the risotto impact the overall meal - especially in terms of being too rich or heavy?

Do you have a favorite mushroom risotto recipe to share?

[Laura]

I don't really have a mushroom risotto recipe per se, I usually saute mushrooms and shallots and a little bit of garlic with the rice and then use 1/2 cup white wine, and the rest chicken broth and add parmesan cheese at the end. I do have a wild mushroom risotto that is very good, but I wouldn't recommend it with this meal. Honestly, as much as I love risotto, I liked this better with mashed potatoes. I think the risotto was a little heavy. I served it with fresh green beans with a little bit of bacon and toasted slivered almonds.

[CL Fan]

Hi - the mushroom risotto was excellent! (I had some mushrooms that I needed to use up & no potatoes). Highly recommend this recipe - in the words of my DH, it was "very yummy".

[semmens]

It was edible but I'm not sure I'd repeat it. I served it with rice (brown for me and ds4, the others like white) but I can see where mashed potatoes would have been tasty. Also I might like this more in the fall/winter.

Laura