Oh So Tender Roast

I made this roast this week for my folks. It was oh so easy, tasty and tender!


Pan-Roasted Pork Loin with Leeks

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 TBSP butter
1/4 tsp salt
1/4 tsp black pepper
1 (2-lb) boneless pork loin, trimmed
1/2 cup dry white wine

Remove roots and upper leaves from leeks. Cut each leek in half lengthwise then slice into 1/2 inch slices. Soak in cold water to remove all dirt. Combine leeks, 1/2 cup water, 1 tsp butter, 1/8 tsp salt and 1/8 tsp black pepper in large Dutch oven. Cook for 10 minutes. Pour leek mixture into bowl.

Heat remaining 2 tsp butter in pan. Add pork and cook 5 minutes over medium-high heat, turning to brown on all sides. Add remaining 1/8 tsp salt, 1/8 tsp black pepper, and wine to pan. Cook 15 seconds. Return leek mixture to pan. Cover, reduce heat and simmer 2 hours. Remove pork from pan. Increase heat to reduce leek sauce if too watery. Cut pork into 1/4 inch slices. Top with leek mixture. (4 to 5 servings.)