Ingredients
4 large leeks
1/2 cup water
1 tablespoon butter divided
1/2 teaspoon salt divided
1/2 teaspoon pepper divided
1 2-pound boneless pork loin
1/2 cup dry white wine
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
5-ply bonded stainless — searing, fond development, deglazing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Large oval cocotte — whole leg of lamb, big batch braises
Oval shape fits whole chickens, roasts, bread — self-basting lid
Multi-probe wireless thermometer for long cooks — smoking, roasting, braising
5-ply bonded stainless — searing, fond development, deglazing
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Remove roots and upper leaves from leeks. Cut each leek in half lengthwise, cut each half in 1/2 inch thick slices rinse to remove dirt. 2. place sliced leeks, water, 1 tsp butter,1/4 tsp salt, and 1/4 tsp pepper in a dutch oven and saute for 10 mins until leeks are wilted, remove to a bowl. 3. Heat 2 tsps butter in pan add pork and brown on all sides, season with remaining salt and pepper. Return sliced leeks, and wine to pan. 4. Cover and simmer for 2 hrs. Remove pork from pan and reduce leek sauce if it is too watery. Cut pork in 1/4 inch thick slices, serve with leek mixture. cal248 per 3oz serving