Best 5 All In One Leek Pork Pot Roast Recipes

PORK POT ROAST

Steps:

• Preheat oven to 350 degrees F.
• Place stock in a sauce pan and heat to hot. Keep burner on low while you sear the pork.
• Salt and pepper all sides of the pork butt. You may use all or some of the salt and pepper listed.
• Heat the olive oil over high heat in a large Dutch Oven and once shimmering hot, start searing the pork. Sear it for 4-5 minutes on each side, including top and bottom. Remove to a platter and lower heat to medium.
• Add the onion, celery and tomato paste and cook for three minutes, stirring often.
• Add pork back in along with hot stock and the parsley.
• Cover and place in the oven for two hours.
• While the roast is cooking, prepare the vegetables and make the roux.
• To make the roux, in a small sauce pan over medium low heat, melt the butter and add the flour. Stir with a wooden spoon and cook for 4-5 minutes until starting to a turn golden color. Set aside.
• After the two hours, remove the pot from the oven and remove the pork and parsley. Discard the parsley.
• With an immersion blender, puree the liquid, onion and celery.
• Add the carrots, potatoes and red onion back into the pot with the liquid and place the pork on top. Cover and cook 40 more minutes.
• Remove from oven and add the green beans. Cover and cook 20 more minutes.
• Remove the pot from the oven and remove the pork to your cutting board and the vegetables to a platter.
• Over medium heat, add all of the roux to the liquid in the pot while whisking and then add the gravy color. Cook for a few minutes and pour into gravy boats. Strain if necessary.
• Slice the pork against the grain into thick slices and serve with the vegetables and gravy.

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.

ULTIMATE PORK ROAST RECIPE

Steps:

• First, preheat oven to 350ºF. Then, remove your pork shoulder from the packaging and use a paper towel to pat it dry. Place it on a large plate and set aside.
• Next, mix together all of the spices (garlic powder, onion powder, chili powder, paprika, coarse sea salt, ground pepper, cinnamon, and brown sugar) in a small bowl and then rub it on all sides of the pork shoulder. Let pork sit in the fridge while you prep the rest of the recipe.
• Cut russet potatoes into 1-inch large chunks and dice a yellow onion and 6 large carrots into big pieces. Set aside.
• In a large cast-iron stockpot, heat 2 tablespoons of olive oil over medium-high heat. When the olive oil is fragrant, sear all 4 sides of your pork shoulder for 2 minutes per side or until it begins to brown. Remove the pork shoulder and place it on a plate.
• Pour a little of the broth onto the bottom of your hot stockpot, and use a wooden spoon to scrape off all the bits. Then, transfer all of the diced veggies onto the bottom of your stockpot and toss it in the broth and oil. Then, place the seared pork shoulder (fat-side up) on top of the veggies. Make sure to also transfer as much of the spice rub as possible that fell off the pork shoulder as that flavors the gravy.
• In a medium bowl, mix together the rest of the chicken broth, maple syrup, and Worchestershire sauce. Then, pour over the top of the pork shoulder.
• Place stockpot into the oven, uncovered, and roast at 350ºF for 60 minutes. Then, remove from oven and measure the internal temperature of the pork. Continue cooking in increments of 10 minutes until the pork reaches an internal temperature of 145ºF. Our 3 lb. pork shoulder took around 75-80 minutes.
• Remove pork roast from the oven and let rest for 10 minutes before serving. During this time, the pork will continue to cook 5-10 degrees.
• Toss the roasted veggies in the gravy that is in the pot so that the veggies are nice and coated with amazing flavor.
• Serve pork roast sliced and with veggies and extra gravy.

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.

ROAST PORK LOIN WITH SHIITAKE AND LEEK COMPOTE

Steps:

• Cut leek crosswise into 1/2-inch slices and in a bowl soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
• Trim any fat from pork. Season pork with salt and pepper and pat with 1 tablespoon chopped parsley. In a 10-inch oven-proof non-stick or cast-iron skillet heat butter or oil over moderately high heat until hot but not smoking and brown pork loin, turning it. Transfer pork to a plate.
• Preheat oven to 425°F.
• In fat remaining in skillet cook mushrooms and leek with salt over moderately high heat, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Add wine and broth and bring to a boil. Put pork on vegetables in skillet and roast in middle of oven 40 minutes, or until a thermometer inserted in center of pork registers 160°F.
• Transfer pork to a cutting board and let stand 10 minutes. If vegetable compote is too liquid, cook over high heat, stirring occasionally, until almost all liquid is evaporated. Stir remaining teaspoon chopped parsley into compote.
• Slice pork thin and serve, garnished with parsley, with compote.