Braised Pork with Leeks
Total time: 1 hour 30 minutes
Braising does wonderful things to a pork roast: keeping it moist and making it very tender. This is served with a White Wine and Leek Sauce. There will be enough pork left for another meal...
- 24oz (720gr) pork loin roast
- 3 medium leeks
- 1 tbs oil
- 3/4 cup (6oz, 180ml) white wine
- 1/2 cup (4oz, 120ml) chicken stock
- 2 tsp dried thyme
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water
- Clean and trim leeks, discarding the dark green tops, using the light green.
- Cut in half the long way and thinly slice. Rinse well if sandy.
- Heat oil in heavy pot or Dutch oven. Add leeks and sauté until tender, about 10 minutes.
- Remove to a plate and set aside. Add pork and brown on all sides.
- Add 1/4 cup of white wine and stir up all the browned bits from the bottom of the pan.
- Return leeks to pot and add remaining wine, stock and thyme.
- Bring to a boil, cover, reduce heat to a slow simmer and braise for at least 70 minutes, or up to 3 hours
- To finish:
- Remove pork and let rest.
- Increase heat under leeks.
- Dissolve cornstarch in water and stir into leeks until thickened and clear.
- Slice some of the pork and arrange on a small platter.
- Spoon some Leek Sauce over and serve, remaining Leek Sauce on the side.