Ingredients

4 large leeks (about 2 1/4 pounds)
1/2 cup water
1 tablespoon butter, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
One 2-pound boneless pork loin, trimmed
1/2 cup dry white wine (optional: white grape juice)
Chopped fresh parsley, optional

Directions

Remove roots and tough upper leaves from leeks. Cut each leek in half lengthwise. Cut each half crosswise into 1/2-inch-thick slices (you should have about 6 cups). Soak in cold water to loosen dirt; rinse and drain.

Heat the sliced leek, 1/2 cup water, 1 teaspoon butter, 1/4 teaspoon salt and 1/4 teaspoon pepper in a large Dutch oven or deep saut? pan over medium-high heat. Cook for 10 minutes or until the leek has wilted. Pour into a bowl.

Heat 2 teaspoons butter in pan over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and wine (or optional white grape juice); cook 15 seconds, scraping pan to loosen browned bits. Return leek mixture to pan. Cover, reduce heat and simmer 2 hours or until pork is tender. Remove pork from pan; increase heat to reduce leek sauce if it's too watery. Cut pork into 1/4-inch-thick slices. Serve with leek mixture; garnish with parsley, if desired.

Makes 6 servings (serving size about 3 ounces pork and about 2 1/2 tablespoons leek mixture).

Nutrition information per serving: 246 cal., 10.7 g fat (4.2 g saturated fat), 24.8 g pro., 12.1 g carbo., 1 g fiber, 73 mg chol., 306 mg sodium.