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 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