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
dried thyme, parsley and garlic powder to taste1 (2 pound) boneless pork loin roast
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.