This has to be my favourite meal, after a very long day at
The London Clothes Show, I was so pleased to come home to some real food, you can't beat home cooking!
Apologies for the insipid looking photo, sometimes they just turn out like that, but the flavours of the veggies & wine mixed with the pork are wonderful!
Pork Loin and Vegetables
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
- 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
Tasty & Easy "Pork Loin and Vegetables"
