Lombo Di Maiale Coi Porri (Pan-Roasted Pork Loin With Leeks)

• 4 large leeks (about 2 1/4 pounds)
• 1/2 cup water
• 1 tablespoon butter, divided
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 (2 lb) boneless pork loin, trimmed well
• 1/2 cup dry white wine
• chopped fresh parsley (optional)

1. Remove roots and tough upper leaves from leeks and cut each leek in half lengthwise.
2. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups), soak in cold water to loosen dirt.
3. Combine leeks, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large Dutch oven or deep saute pan over medium-high heat.
4. Cook for 10 minutes or until leek wilts, pour the leek mixture into a bowl.
5. Heat remaining 2 teaspoons butter in pan over medium-high heat.
6. Add pork to pan.
7. Cook 5 minutes, turning to brown on all sides.
8. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and wine to pan; cook 15 seconds, scraping pan to loosen browned bits.
9. Return leek mixture to pan.
10. Cover, reduce heat, and simmer 2 hours or until pork is tender.
11. Remove pork from pan and increase heat to reduce leek sauce if too watery.
12. Cut pork into 1/4-inch-thick slices.
13. Serve with leek mixture.
14. Garnish with parsley, if desired.
15. *6 servings (serving size: about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

leeks, water, butter, salt, black pepper, pork loin, white wine, fresh parsley

Taken from www.food.com/recipe/lombo-di-maiale-coi-porri-pan-roasted-pork-loin-with-leeks-414470 (may not work)