les
Sous Chef
I'd been at The London Clothes Show all day Friday & when I got home my other half had cooked my favourite meal, so I lowered my aching feet in a foot spa & enjoyed the meal. Sorry about the pale looking picture, sometimes the taste isn't represented in the photo.
Pork Loin and Vegetables
Serves 4
Prep Time 10 mins
Cooking Time 2 Hours 5 mins
Ingredients
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
- 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
- Large saucepan/ovenproof dish
- 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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