How to make it

  • Preheat oven to 350 degrees. Wash the pork loin and dry with paper towels.
  • Rub the pork with the salt and allow to sit 10 minutes. Tie with cooking twine.
  • Wash and trim the leeks at the root.
  • Trim the white part to about 6 inches; cut the greens into 4 sections.
  • Place the leeks in a large bowl filled with hot water and allow the leeks to soak for 10 minutes. Remove and dry thoroughly.
  • Heat a large non-reactive oven-proof casserole over high heat.
  • Add the oil, then add the roast and cook for at least 3 minutes on each side, until all the surfaces are brown.
  • Add the garlic, thyme, onion, and tomatoes and cook for 2 minutes.
  • Dissolve the sugar in the vinegar and add to the liquid.
  • Add the wine and cook another 3 minutes.
  • Add the leeks, placing them around the meat and pushing them into the liquid.
  • Season the leeks lightly with salt and pepper, and add the sage and juniper, then the butter.
  • Add 1 cup water, cover tightly and roast in the oven for 45 minutes.
  • Remove the casserole from the oven and place the pork loin on a rack with a sheet pan underneath. Allow to rest for 20 minutes.
  • Place the leeks and onions around the edge of a serving platter. Remove the twine from the roast and slice the pork thinly.
  • Arrange the slices in the middle of the platter.
  • Strain the cooking liquid. Garnish the pork and vegetables with the cooking liquid and serve.

Reviews & Comments 4

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  • rosemaryblue 12 years ago
    Pork loin is my favorite! This sounds wonderful!And thanks for the info on the garlic! :)
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  • dond 12 years ago
    Take a look at a clove of garlic. Do you see a green thingy growing out of it? That has to got to go. Cut in lengthwise and take out the sprout. Voila! You've mastered the advanced culinary technique of degerming. Unless you live in Gilroy, California, and grow your own garlic, you're gonna get garlic cloves that either have sprouted, or are likely to before you use them. Garlic sprouts taste yucky. (another culinary term)
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  • shandy 12 years ago
    You know, I have dried juniper berries and have yet to cook with them. I have no idea what they taste like. Hhhmm, strange. This recipe sounds like something that I could have fun preparing. Uuumm, degermed garlic? The lowly non-professional cooking school person here does not know what that means....a little insight maybe, hhhmmmmmm :D
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  • chefmeow 12 years ago
    Leeks is all I had to hear to open this post. Wow, what a great post. Will be making soon. Thanks for posting.
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