Pork Loin and Vegetables in White Wine

lesley

lesley

New member
After a busy day at the London Clothes Show on Friday, I came home & stuck my aching tootsies in a bubble bath, & ate my favourite pork dinner, sorry about the photo being a bit pale, it doesn't really give it credit, but the flavours of the veggies & pork cooked in wine is awesome & the pork just falls apart. I could eat this every day lol




pork-in-veg3.jpg

Serves 4
Prep Time 10 mins
Cooking Time 2 Hours 5 mins
Ingredients

  • 4 Medium leeks, washed and finely sliced
  • ½ Medium swede, peeled and diced into very small cubes
  • 6 Medium carrots, washed and diced into small cubes
  • 300ml/10 fl oz Chicken stock
  • 300ml/10fl oz Dry white wine
  • 4 Thin pork loins
  • 30 ml/2tbsp Extra virgin olive oil
  • Salt and freshly ground black pepper
Method

  • Pre heat the oven to 325°F/170°C/Gas mark 3
  • Put the leeks, swede, and carrots into a heavy saucepan (must be oven proof) add the olive oil and gently heat and stir for 3-4 minutes so the vegetables are coated in oil
  • Season with salt and freshly ground black pepper
  • Cover and simmer for 5 minutes
  • Add the chicken stock and wine, bring to the boil then add the pork
  • Make sure the meat is covered with the vegetables and stock
  • Cover the saucepan or transfer to casserole dish with a lid and cook in the oven 160°/170° C/325°F/Gas mark 3 for 2 hours,
  • Serve with creamy mashed potatoes
Equipment

  • Large saucepan/ovenproof dish
Shopping List

  • 4 Medium leeks
  • ½ Medium swede
  • 6 Medium carrots
  • 300ml/10 fl oz Chicken stock
  • 300ml/10fl oz Dry white wine
  • 4 Thin pork loins
  • 30 ml/2tbsp Extra virgin olive oil
  • Salt and freshly ground black pepper
 
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