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Jan 22, 2007 04:42 PM

braised pork loin with leeks and carrots?

I have several lovely items in my fridge which I would like to somehow combine into a great one pot dish for tonight. Center cut pork loin, beautiful leeks, and some really sweet carrots. I'm thinking that I could braise them all together, but I'm not sure quite how to do it, or what liquid to use for the braise, red wine, broth, and hard cider are all in the running. I'm also thinking that I might stuff the loin with prunes and rub with mustard before browning. Any advice or ideas you all might have as I go about creating this recipe would be super! Thanks in advance.

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  1. Your idea to stuff and coat the loin sounds spectacular. I would roast the loin and braise the leeks seperately. Maybe glazed carrots?

    I have never braised pork loin because there really doesn't seem a pressing need for it; the meat is so tender that I think it would suffer as a braise.

    1. I thought about that, but I'd really like to go for a one-pot braise if possible. I've seen several braised pork loin recipes, but I wasn't sure when to add the leeks and carrots so that it all comes out done at the same time.

      1. I'd use a minimum of liquid, and cook the leeks and carrots in there from the beginning, as a loin roast cooks very quickly. I've not cooked a large loin roast that way, just some little ones that would fit in my 1 1/2-quart oval enameled pot, and for those I just cooked onions in butter (or a decent substitute) and took them out while I lightly browned the meat, then put everything back together and did a stovetop braise - no extra liquid, just what's in the onions.

        One thing I almost always do to the VERY lean pork loin we get nowadays is to lard a 2 1/2 to 3 1/2 pound roast with strips of bacon fat, using a larding needle and pushing the strips through lengthwise. Butterflying and stuffing is another good strategy - I'd put some chopped bacon in there with the prunes, but that's just me...