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

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“This easy pan roast is served with a supple sauce. Leeks, a mild, sweet member of the onion family, are cooked slowly along with the pork until they're very tender. This recipe earned its status as a favorite because the time-honored Italian technique and straightforward flavor are so reliable. --From Cooking Light,Recipe by Giuliano Hazan”
2hrs 30mins

Ingredients Nutrition


  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 sauté 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).

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