PAN-ROASTED PORK LOIN WITH LEEKS

It is my considered opinion that a love of pork products is hard-wired into those of us of Italian descent. Next to chicken, I consider it my go-to protein of choice. Although they are expensive, I love using pork tenderloins. They have virtually no fat on them and, like chicken, are a blank canvas awaiting your artistry in combining just the right spices and accompaniments. Turning again to my now dog-eared copy of Cooking Light's Easy Winter Recipes, this straightforward recipe begged to be made.

4 large leeks (about 2 1/4 lbs)
1/2 cup water
1 tbs butter, divided
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1 (2 lb) boneless pork loin, trimmed (I used 2 - 1 lb tenderloins)
1/2 cup dry white wine
chopped fresh parsley for garnish

Remove roots and tough upper leaves from the leeks. Cut each leek in half lengthwise, then cut each half crosswise into 1/2 inch thick slices (you should have about 6 cups). Soak in cold water to loosen dirt and rinse well.

Combine leeks, 1/2 cup water, 1 tsp butter, 1/4 tsp salt, and 1/4 tsp pepper in a large Dutch oven. Cook for 10 minutes. Pour the leek mixture into a bowl.

Heat remaining 2 tsp butter in pan over medium-high heat. Add pork to pan and cook about 5 minutes, turning to brown on all sides. Add remaining salt and pepper as well as wine to the pan, scraping the pan to loosen up browned bits. Return leek mixture to the pan. Cover, reduce heat, and simmer 1 hour 20 minutes.(original recipe called for 2 hours, but I used the tenderloins and adjusted the time) Remove the pork and increase the heat to reduce the sauce. Cut pork into 1/4 inch slices. Garnish with parsley, if desired.

Yield:  6 servings of 3 oz pork and 2 1/2 tbs leek mixture
N.I.:  246 cal; 10.7 g fat; 24.8 g protein; 1 g fiber; 12.1 g carb; 306 g sodium
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TASTE NOTES
Served with maple roasted butternut squash and red cabbage, this was a wonderful dinner on a snowy winter's evening. We never missed the fat in this dish and the leek sauce was simple, but flavorful.