Monday, October 26, 2009

Leeks and Loins

Another attempt at an Autumn appetizer. Leeks, a mild, sweet member of the Onion family, are slow-roasted until it reaches its most tender state. It serves well alongside the pork loin. It is braised in dry white wine and water for several hours. The tender leeks are a welcoming flavor on a cold October night.

Basically you want to use the white parts of the leeks. The roots and tough upper leaves are disguarded.

Cut the white part of the leeks anyway you want. I choose to cut it julienne style. Soak in cold water after cutting to loosen dirt from the leeks.

Combine the leeks, 1/2 cup of water, butter, salt, and pepper in a pot and cook until the leeks wilt. About 10 minutes.

After the wilting of the leeks, place in separate bowl and brown the pork loin on all sides.

After browning, add the leek mixture to the pork loin along with 1/2 cup of dry white wine and cover and simmer on a low setting for two hours.

Pan-roasted Pork Loin with Leeks is an easy dish to make. It takes some time but the result is worth the wait. The leeks braised in the wine tenderize the vegatable to an amazing flavor.

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