Lombo di Maiale Coi Porri (pork w/ leek sauce)
Shannon
ingredients
- 4 large leeks
- 1/2 c. water
- 1 T. butter
- 1/2 t. salt
- 1/2 t. black pepper
- 2 lb boneless pork loin, trimmed of fat
- 1/2 c. dry white wine
directions
- 1
Remove roots and upper leaves from the leeks. Cut each leek in half lengthwise and then cut into half inch slices. Rinse the mud out.
- 2
Melt half the butter in a Dutch oven or deep sauté pan. Add the sliced leek, 1/2 c. water, 1/4 t. salt and 1/4 t. pepper. Cook over medium high heat until the leeks have wilted.
- 3
Pour leeks into a bowl, melt the remaining butter in the pot and brown the pork on all sides. Add the rest of the salt and pepper, and the wine. (Now would be a good time to taste the wine to be sure it is acceptable.) Return sliced leek to the pan. Cover, reduce heat to about medium low and simmer 2 hours or until pork is tender.
- 4
Remove pork from the pan; increase heat to reduce leek sauce if it is too watery. Cut pork into slices and serve with the leek sauce. Polish off the rest of the wine.
notes
Useless fact: Until fairly recently, many Italian kitchens did not have ovens, so most cooking was done on the stove.
Source: Mianne
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