PORK LOIN WITH LEEKS AND CARROTS

PORK LOIN WITH LEEKS AND CARROTS image

Yield Serves 6 to 8.

Number Of Ingredients 10

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1 tbsp olive oil
2 large garlic cloves, thickly sliced
5 to 6 large leeks (about 2 ½ lbs), washed and sliced 1/2" thick
½ tsp kosher salt, plus more to taste
Freshly ground pepper to taste
1 tbsp butter
1 (2-lb) boneless pork loin
½ cup dry white wine
1 cup ½"-thick carrot slices
¼ cup minced fresh parsley (optional)

Steps:

Heat the oil in a wide pot or large pan. Add the garlic and sauté until lightly browned, about 1 to 2 minutes. Add the leeks, ½ tsp salt and pepper and sauté until soft, about 5 minutes. Push the leeks and garlic to the sides of the pan. Add the butter and let it melt and heat until it bubbles and begins to brown lightly. Place the pork loin in the center of the pot and brown it on all sides, turning it as needed. Season with salt and pepper to taste. Pour in the wine and let it simmer for 1 to 2 minutes; scrape up any brown bits stuck to the pot and blend in. Add the carrots. Cover the pot, lower the heat, and cook until the pork is tender, about 1 ½ to 2 hours (internal temperature should read about 155 degrees F.). Remove the pork loin from the pot and transfer to a platter. Place the leeks and carrots over the top and along the sides. Pour juices over the top. Or slice the pork and then put vegetables and juices over them. Garnish with parsley.