Pot Roasted Pork Loin with Leeks

Friday 27 March 2015

 photo DSCN1143_zpsxyotim91.jpg

If you are looking for something a little bit special for the weekend, or maybe even for Easter (albeit not a traditional Easter Roast) look no further.  This Pot Roasted Pork Loin will fit the bill perfectly.   Simple enough that just about anyone will be able to easily throw it together, and yet at the same time special enough that people will think you put a whole lot of effort into it.  Nobody would guess that you hadn't spent all day in kitchen!

 photo DSCN1144_zpshdstvcg5.jpg

Pork is quite an economical meat these days and the loin is a cut which is quite low in fat and delicious.   You do have to take care not to let it dry out . . .  because it is such a lean meat, however,  I have found that pot roasting it helps to keep it sweet and succulent.

 photo DSCN1145_zpsocyyxso8.jpg

What makes this even tastier is the sauce which results from it being braised in a mix of softened leeks, water and white wine, although you could just use chicken stock if you wanted to.  Leeks are softened in a mix of water with just a touch of butter first.

  photo DSCN1146_zpsmexkli0m.jpg


The pork is rubbed in a mix of herbs and seasonings and then browned all over . . . after which you nestle it down into those softened leeks with a bit of white wine and slowly braise it over low heat . . . until the pork is tender and cooked through  . . .  and those pan juices have melded into a rich sauce.

  photo DSCN1147_zpsikqixxcd.jpg

If the juices are too thin, you can simply reduce them down . . . they are so delicious spooned over those tender slices of meat.   On the side I like to serve some simple mashed potatoes, or even boiled new potatoes  . . .  and a vegetable . . .  in this case a mix of peas, beans and broccoli.   Pork isn't something we eat very often . . .  we tend to stick more to chicken or fish, but when we do have it I want it to be special, and this is very special indeed.  Delicious!

 photo DSCN1152_zpsa9valytn.jpg


*Pot Roasted Pork Loin with Leeks*
Serves 6

This simple and easy pot roasted Pork Loin is delicious.  Tender pork with a lucious leek sauce.   I like to serve this with some boiled new potatoes and a vegetable. 

4 large fresh leeks, trimmed and cleaned
120ml of water (1/2 cup)
2 TBS butter, divided
salt and black pepper to taste
dried thyme, parsley and garlic powder to taste
1 (2 pound) boneless pork loin roast
120ml of dry white wine (1/2 cup) 


 photo DSCN1148_zpsjdtmufn3.jpg 

Slice the leeks into 1/2 inch slices.  Heat the 1 TBS of the butter in a deep stove top casserole/dutch oven.  (I use my Le Creuset casserole dish)  Add the water and the leeks, along with some seasoning.  Cook over medium heat until the leeks are well wilted.  Pour this mixture into a bowl and set aside.
Mix together about 1/2 tsp dried thyme, 1/2 tsp dried parsley, 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp black pepper.  Rub this all over the pork.  


Heat the remaining TBS of butter in the pan.  Once it begins to sizzle add the roast.  Brown well on all sides.  Add the wine to the casserole and stir scraping up any brown bits.  Return the leeks and nestle the roast in amongst the mixture.  Cover tightly and cook on low for about 2 hours, or until the pork is cooked through and tender.  Remove the pork from the pan and set aside.   Bring the pan juices to the boil and reduce until you have a lovely thick sauce.   
  photo DSCN1149_zpsj8tz3zoz.jpg 

Serve the pork cut into slices, along with some of the pan sauce spooned over top.   Delicious.

6 comments

  1. It's really very good Monique! Perhaps J would enjoy this! Xx

    ReplyDelete
  2. Hi Monique, this looks amazing - do you think it would be ok done in the slow cooker?

    ReplyDelete
  3. Hi Anne, Marie here. You could try it in the slow cooker. I've never done it but I can't see where it wouldn't work.

    ReplyDelete
  4. That's great Marie I'll give it a try - thanks so much x

    ReplyDelete
  5. Let me know how you get on Anne! xoxo

    ReplyDelete

Thanks for stopping by. I love to hear from you so do not be shy!


BEFORE LEAVING A COMMENT OR RATING, ASK YOURSELF:
Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!