The first time I made this recipe, I was amazed at how much flavor the leeks gave to the dish.  The braised leeks have a smooth texture and mild, peppery taste.  

Serves 6

• 6 large leeks, chopped, white and pale green parts only (about 8 cups)
• 1/2 cup water
• 2 tbsp butter, divided
• 1/2 tsp salt, divided
• 1/2 tsp pepper, divided
• 2 lbs boneless pork loin, trimmed of excess fat
• 1/2 cup dry white whine

Cut off and discard roots and tough upper leaves.  Cut each leek in half lengthwise.  Soak in cold water to remove any dirt; rinse.  Chop leeks in to 1/2-inch pieces.  

Heat leeks, water, 1 tbsp butter, 1/4 tsp salt and 1/4 tsp pepper in non-stick sauté pan over medium-high heat.  Cook until leeks are limp, about 10 minutes. Set leeks aside in a bowl.

Heat 1 tbsp butter in pan over medium-high heat. Brown pork on all sides.  Season with 1/4 tsp each salt and pepper.  Deglaze pan with wine by scraping browned bits from bottom. Return leeks to pan.  Cover and simmer over low heat for 2 hours, until pork is tender.  Remove pork from pan and let rest.  If leeks are watery, continue to cook uncovered until excess moisture has evaporated. Serve sliced pork with leeks.