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.
- 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.