Submitted by Lisa Serves 6
2 pound boned pork loin
salt & pepper to taste
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup dry white wine ( I used chicken stock)
1 pound tomatoes, peeled, seeded and chopped
(I used cherry tomatoes because I had them)
2 pound boned pork loin
salt & pepper to taste
3 tablespoons olive oil
2 cloves garlic, finely chopped
1 cup dry white wine ( I used chicken stock)
1 pound tomatoes, peeled, seeded and chopped
(I used cherry tomatoes because I had them)
2 pounds leeks
1 tablespoons chopped parsley
Preheat oven to 350º F. Cut pork into 6 thick steaks, sprinkle with salt & pepper.
1 tablespoons chopped parsley
Preheat oven to 350º F. Cut pork into 6 thick steaks, sprinkle with salt & pepper.
Brown thoroughly in a casserole with olive oil and garlic, about 4 to 5 minutes each side.
Add wine and tomatoes;
cover and simmer
15 minutes.
Clean leeks, split, and slice.
Remove pork from casserole, add leeks, cover and cook gently 5 minutes.
Put pork on top of leeks, cover and cook in oven 40 to 50 minutes, until pork is tender. Sprinkle with parsley and serve.
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