Pot Roasted Pork Loin with Leeks

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!



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.



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.

 


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.

 

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!

*Pot Roasted Pork Loin with Leeks*

Serves 6

Printable Recipe 

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) 

 

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.   

  

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