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...

 Ingredients:

• 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

 Instructions:

• 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.