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).