Pan Roasted Pork Loin with Leeks

Recipe from Polly Judd

4 large leeks
½ cup water
1 tbls butter, divided
½ tsp salt, divided
1 (2 lb) boneless pork loin, trimmed
½ cup dry white wine

Remove roots and tough upper leaves from leeks.  Cut each leek in half lengthwise.  Cut each half crosswise into ½-inch thick slices.  Soak in cold water to loosen dirt; rinse and drain.

Heat leek, water, 1 tsp butter, ¼ tsp salt, ¼ tsp pepper in large Dutch oven over medium-high heat.  Cook 10 minutes until leek has wilted.  Pour into bowl.

Heat 2 tsp butter in pan over medium-high heat.  Add pork; cook 5 minutes, browning on all sides.  Add ¼ tsp salt, ¼ tsp pepper, and wine; cook 15 seconds, scraping pan loosen browned bits.  Return leek mixture to pan.  Cover, reduced heat, and simmer 2 hours or until pork is tender.  Remove pork from pan; increase heat to reduce leek sauce if watery.  Cook pork into ¼-inch slices.  Serve with leek mixture.

Note: Be careful to not overcook- take temp of meat.  Can also make with pork tenderloin- reduce simmering time to approx 45 minutes or less- again, checking temp of meat.