I was surprised at just how good this came out when I made it. Even Spane liked it once I explained what leeks are.
Leeks, I have told him and others, are a mildly sweet member of the onion family. They look like giant green onions. The only part that is edible is the white part, the green part is too tough to eat. No matter, there is plenty of the white part.
You don’t have to use a pork loin to make this. Pork chops would be fine. You could even use a rather tough piece of beef that does well with braising.
- 3 leeks
- 1 pork tenderloin
- 1 tsp paprika
- 1 tsp butter
- 1 tsp chicken base
- 1½ cup hot water
- ½ cup wine
- Cut the tops off the leeks, then cut each white part into one inch pieces, and clean in running water to remove any dirt.
- Drain the leeks and have ready a deep dutch oven or cast iron skillet.
- Mix the chicken base with one cup of hot water. Set aside.
- Put the leeks and a half a cup of water in the pan. Heat the leeks until they are slightly limp, then remove them from the pan, and set them aside.
- Rub the pork with the paprika. Melt the butter in the same pan the leeks were in. Add the pork and brown nicely on all sides. Remove from the pan and set aside.
- Deglaze the pan by adding the wine and scrape up any little bits on the pan. Return the pork and leek mixture to the pan, cover and simmer on low for 30 minutes.
- Add the remaining water with chicken base and cook for another 30 minutes or until the pork is tender.
- Remove the pork from the pan, and set aside. Set the flame to high and let most of the liquid escape. You will have a nice thick sauce to pour over your pork.