Pork Roast with Leeks and Potatoes

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Prep Time: 15 minutes

Cook Time: 35 minutes

Servings: 4


  • 1
    Good Nature® Boneless Pork Loin Filet or Boneless Pork Loin split lengthwise
  • 1 ½ tsp
    kosher salt, divided
  • ¾ tsp
    freshly ground black pepper, divided
  • ¾ tsp
    vegetable oil
  • 1 ½ cup
    dry white wine
  • 1 ½ cup
    whole coriander seed
  • 6 cloves
    garlic, peeled and smashed
  • 2 small
    leeks, cut in half lengthwise, then into 2” pieces, light & white green parts only
  • 1 lb
    small red potatoes
  • 1 tsp
    lemon zest, finely grated
  • 1 tbsp
    flat 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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