Pork Loin and Vegetables

pork-in-veg3

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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