Braised Pork with Leek Sauce
Preparation and cooking time: 90 minutes
Braising does wonderful things to a pork roast: keeping it moist and making it very tender. This is served with a White Wine and Leek Sauce. There will be enough pork left for another meal...
Ingredients:
- 24oz pork loin roast, 750gr, 26.5oz, lean sirloin, trimmed, boneless
- 3 - 4 leeks, 250gr, 8.8oz
- 1 tbs oil, 13.5gr, .48oz
- 3/4 cup white wine, 180gr, 6.4oz
- 1/2 cup chicken stock, 112gr, 4oz
- 1 tbs dried thyme
- 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water, 8gr, .28oz
Instructions:
- Clean and trim leeks, discarding the dark green tops. Cut in half the long way and thinly slice.
- Heat oil in heavy pot or Dutch oven. Add leeks and sauté until tender, about 10 minutes. Remove to a plate and set aside.
- Add pork and brown on all sides.
- Add 1/4 cup of white wine and stir up all the browned bits from the bottom of the pan.
- Return leeks to pot and add remaining wine, stock and thyme.
- Bring to a boil, cover, reduce heat to a slow simmer and braise for at least 60 minutes, or up to 3 hours.
- To finish: Remove pork and let rest.
- Increase heat under leeks.
- Dissolve cornstarch in water and stir into leeks until thickened and clear.
- Slice some of the pork and arrange on a small platter. Spoon some Leek Sauce over and serve, remaining Leek Sauce on the side.
-------------------------------------------------------------------------------------------------------
| Nutrition Information Recipe serves 4 Entire Recipe / per serving Calories: 1527 / 382 Total Carbohydrates: 48 / 12 Dietary Fiber: 5 / 1.5 Total Fat: 62 / 15.5 Saturated Fat: 18 / 4.5 Cholesterol: 480 / 120 Protein: 159 / 39.5 Calcium: 262 / 66 Sodium: 601 / 150.5 |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
