Lombo Di Maiale Coi Porri Pan Roasted Pork Loin with Leeks

Experience the rustic elegance of Italian cuisine with Lombo Di Maiale Coi Porri, a flavorful pan-roasted pork loin with leeks. This remarkable dish combines tender, golden-brown pork loin seasoned with fresh rosemary, thyme, and a hint of lemon zest, nestled in a bed of sweet, caramelized leeks. Searing the pork locks in the juices, while a splash of dry white wine and chicken stock creates a delicate, aromatic sauce that's pure perfection. Oven-roasted to juicy, melt-in-your-mouth perfection and finished with a buttery glaze, this recipe is perfect for a comforting family dinner or an impressive dinner party centerpiece. Serve over the luscious leek mixture for a visually stunning and delectable plate. Keywords: pan-roasted pork loin, pork with leeks, Italian pork recipes, savory pork loin dinner.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1.5 lbs Pork loin
• 3 whole Leeks
• 3 cloves Garlic
• 2 sprigs Fresh rosemary
• 4 sprigs Fresh thyme
• 3 tbsp Olive oil
• 2 tbsp Unsalted butter
• 0.5 cup Dry white wine
• 0.75 cup Chicken stock
• 1.5 tsp Salt
• 1 tsp Black pepper
• 0.5 tsp Lemon zest

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Clean and trim the leeks, discarding the tough green tops. Slice the white and light green parts into thin rounds and set aside.

Step 3

Pat the pork loin dry with paper towels. Season all sides generously with 1 teaspoon of salt and 0.75 teaspoon of black pepper.

Step 4

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the pork loin on all sides until deeply golden brown, about 2-3 minutes per side. Remove the pork from the skillet and set aside.

Step 5

Lower the heat to medium. Add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter to the same skillet. Once melted, add the leeks and cook, stirring frequently, for 5-7 minutes until softened and slightly caramelized.

Step 6

Stir in the garlic, rosemary, and thyme. Cook for an additional 1 minute until fragrant.

Step 7

Deglaze the pan by pouring in the white wine, scraping up the browned bits from the bottom. Let it simmer until reduced by about half, approximately 2-3 minutes.

Step 8

Pour in the chicken stock and stir. Return the pork loin to the skillet, nestling it among the leeks and herbs.

Step 9

Transfer the skillet to the preheated oven and roast for 30-35 minutes, or until the internal temperature of the pork reaches 145°F (63°C).

Step 10

Carefully remove the skillet from the oven. Transfer the pork loin to a cutting board and let it rest for 10 minutes before slicing.

Step 11

While the pork rests, place the skillet back on the stovetop over medium heat. Stir in the remaining 1 tablespoon of butter and lemon zest, creating a light sauce with the leeks.

Step 12

Slice the pork loin into medallions and serve over the leeks, spooning any remaining sauce over the top. Enjoy!

Nutrition Facts

Serving size	(1429.2g)

Amount per serving	% Daily Value*
Calories	2578.2

Total Fat 164.9g	0%
Saturated Fat 54.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 615.5mg	0%
Sodium 4123.9mg	0%
Total Carbohydrate 47.2g	0%
Dietary Fiber 6.4g	0%
Total Sugars 12.6g
Protein 198.6g	0%

Vitamin D 0IU	0%
Calcium 371.8mg	0%
Iron 15.4mg	0%
Potassium 3594.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.2%

Protein: 32.2%

Carbs: 7.7%