Pork Roast with Leeks and Potatoes
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Ingredients
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1Good Nature® Boneless Pork Loin Filet or Boneless Pork Loin split lengthwise
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1 ½ tspkosher salt, divided
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¾ tspfreshly ground black pepper, divided
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¾ tspvegetable oil
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1 ½ cupdry white wine
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1 ½ cupwhole coriander seed
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6 clovesgarlic, peeled and smashed
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2 smallleeks, cut in half lengthwise, then into 2” pieces, light & white green parts only
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1 lbsmall red potatoes
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1 tsplemon zest, finely grated
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1 tbspflat leaf parsley, chopped
Rub the pork on all sides with 1 teaspoon salt and ½ teaspoon pepper. In a large Dutch oven over medium-high heat, add oil and brown the pork on all sides, about 10 to 12 minutes. Stir in the wine, coriander seed, garlic, leeks, and potatoes and bring to a boil. Reduce heat to medium low, partially cover and simmer 25 to 30 minutes or until pork registers 145°F in the center of the meat. Remove pork to cutting board and let rest 10 minutes. If vegetables are not tender, continue cooking until easily pierced with a fork.
Season the vegetables with remaining salt and pepper. Slice the pork thinly and serve with the vegetables sprinkled with lemon zest, parsley, and remaining pan sauce.
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