Pan Roasted Pork Loin With Leeks Recipes

LOMBO DI MAIALE COI PORRI (PAN-ROASTED PORK LOIN WITH LEEKS)

Steps:

• Remove roots and tough upper leaves from leeks and 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.
• Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep sauté pan over medium-high heat.
• Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
• Heat remaining 2 teaspoons butter in pan over medium-high heat.
• Add pork to pan.
• Cook 5 minutes, turning to brown on all sides.
• Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; 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 and increase heat to reduce leek sauce if too watery.
• Cut pork into 1/4-inch-thick slices.
• Serve with leek mixture.
• Garnish with parsley, if desired.
• *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

PAN-ROASTED PORK LOIN WITH LEEKS

Steps:

• 1. Remove roots and upper leaves from leeks. Cut each leek in half lengthwise, cut each half in 1/2 inch thick slices rinse to remove dirt. 2. place sliced leeks, water, 1 tsp butter,1/4 tsp salt, and 1/4 tsp pepper in a dutch oven and saute for 10 mins until leeks are wilted, remove to a bowl. 3. Heat 2 tsps butter in pan add pork and brown on all sides, season with remaining salt and pepper. Return sliced leeks, and wine to pan. 4. Cover and simmer for 2 hrs. Remove pork from pan and reduce leek sauce if it is too watery. Cut pork in 1/4 inch thick slices, serve with leek mixture. cal248 per 3oz serving

ONE-PAN PORK FILLET WITH LEEKS, APPLES, MUSTARD & THYME

Steps:

• Melt the butter over a medium heat in a large, shallow saucepan, frying pan or flameproof casserole until foaming. Season the pork slices, then fry for 2 mins on each side until browned. Use a slotted spoon to lift the pork onto a plate, then cook the apple wedges in the same pan for 3-4 mins until starting to caramelise. Lift onto the plate and set aside. Reduce the heat, scatter the leeks and thyme into the pan and cook for 15-20 mins until softened.
• Splash in the vinegar and simmer for 1 min, then pour the stock over the leeks, season and simmer for 10 mins more. Pour in the cream, then add the mustard and return the pork and apples to the pan. Season to taste and simmer for 5 mins more until the pork is cooked through but still tender and the apples are starting to soften. Serve the pork spooned over mash, if you like.

PORK TENDERLOIN WITH SAUTEED APPLES AND LEEKS

Steps:

• Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
• Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

ALL-IN-ONE LEEK & PORK POT ROAST

Steps:

• Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you're not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
• Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
• Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.