When I stumbled across this recipe for pork tenderloin with leeks and white wine, it was like finding a hidden gem that turned my weekday dinner into a culinary adventure.
Today I made my pan-fried pork with leek prasotigania, and it really highlighted the meal. This dish, obscene with flavor, combines tender slices of pork with the aromatic delicacy of leeks, add a hint of fragrant garlic, and blend it all together in a frying pan with a splash of white wine, oregano, and thyme, and you have a Mediterranean-style hit, a savory delight.
Simple, satisfying. This was lunch it had to steal the main scene.
Recipe Of The Day Pan Fried Pork With Leek Prasotigania Ingredients
- Pork Tenderloin: Rich in protein, low in fat, tender, and juicy.
- Olive Oil: Contains healthy monounsaturated fats, antioxidant-rich.
- Leeks: High in fiber, vitamin-rich, mild onion flavor.
- Garlic: Adds aromatic depth, boosts immune system, antimicrobial properties.
- White Wine: Enhances flavor, adds acidity, tenderizes meat.
- Lemon Juice: Adds bright acidity, rich in vitamin C.
Recipe Of The Day Pan Fried Pork With Leek Prasotigania Ingredient Quantities
“`html
- 1 pound pork tenderloin, sliced into thin strips
- 3 tablespoons olive oil
- 3 medium leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lemon
“`
How to Make this Recipe Of The Day Pan Fried Pork With Leek Prasotigania
1. Start by heating the olive oil in a big frying pan over medium-high heat.
2. Slice the pork tenderloin and add the pieces to the skillet. Season with salt and freshly ground black pepper. Brown the pork for about 5-7 minutes, or until it has achieved a nice sear on all sides.
3. Take the browned pork out of the pan and put it on a plate.
4. In the same skillet, add sliced leeks and minced garlic. Sauté for approximately 5 minutes, or until the leeks are tender and aromatic.
5. Add white wine to the skillet and use a wooden spoon to scrape any stuck bits off the bottom.
6. Put the pork back in the skillet with the leeks and garlic. Stir well to amalgamate.
7. Stir in the dried oregano and thyme, ensuring the herbs evenly cloak the pork and vegetables.
8. Lower the heat and let the mixture cook for about 10 minutes, allowing all the flavors to meld together.
9. Right before you serve, drizzle the pork and leeks with the lemon juice, which gives the dish a fresh and sour finish.
10. Adjust the seasoning of the taste, if necessary, with extra salt and pepper, then serve hot with whatever side dish you prefer.
Recipe Of The Day Pan Fried Pork With Leek Prasotigania Equipment Needed
1. Large frying pan or skillet
2. Knife
3. Cutting board
4. Tongs or spatula
5. Plate
6. Wooden spoon
7. Measuring spoons
8. Juicer (optional)
FAQ
- Q:Can I use another cut of pork besides tenderloin? A: Yes, you can substitute pork loin or boneless pork chops, but make sure you adjust the cooking time so they remain tender.
- Q:Can this recipe be made without wine?
A: Yes, it can. You substitute chicken broth or vegetable broth for the wine, and you have a non-alcoholic version. - Q:What can accompany this recipe as a side dish? A: This dish goes nicely with roasted potatoes, rice, or a fresh green salad served as a side.
- Q:A: Yes, prepare this dish up to the part where it calls for adding the lemon juice. Then reheat it gently before serving, and add the lemon juice as the last step.
- Q:Q: How do I clean and prepare leeks for use in a recipe?
A: Cut off the dark green parts and roots, slice the leeks, and then soak them in water to dislodge any dirt or grit that might be hiding in between the layers. After a good soaking, the leeks are ready for use in any recipe. - Q:Is it better to use fresh oregano and thyme rather than dried? A: They can increase the flavor; however, if you opt to use them, increase the measurement to 1 tablespoon each because fresh herbs are less concentrated than dried.
Recipe Of The Day Pan Fried Pork With Leek Prasotigania Substitutions and Variations
Pork tenderloin—Swap with chicken breast or boneless pork chops.
Canola oil or sunflower oil can be used as substitutes for olive oil.
Chicken broth or apple cider can be used as a substitute for white wine in a recipe.
Oregano that has been dried: Use fresh oregano or dried basil as an alternative.
Fresh, ground black pepper: Substitute white pepper or pink peppercorns for a different flavor.
Pro Tips
1. Properly Trim and Slice the Pork: Ensure that the pork tenderloin is adequately trimmed of any silver skin to prevent toughness. Slice the pork into uniform thin strips for even cooking and better absorption of flavors.
2. Leek Preparation: When cleaning leeks, slice them first and then rinse them thoroughly in a bowl of water. This allows any trapped grit or sand to fall to the bottom, ensuring clean leeks in your dish.
3. Deglaze with Precision: When adding the white wine to the skillet, let it simmer for a few minutes to allow the alcohol to cook off, which enhances the flavor depth without any harshness.
4. Use Fresh Lemon Juice: Squeeze fresh lemon juice over the dish right before serving to brighten the flavors. Roll the lemon on the counter with your palm to release more juice before cutting.
5. Rest the Dish: After combining all the ingredients and before serving, let the dish sit off the heat for a couple of minutes. This rest allows the flavors to further meld and the meat to reabsorb some of the juices for maximum tenderness.
Recipe Of The Day Pan Fried Pork With Leek Prasotigania
My favorite Recipe Of The Day Pan Fried Pork With Leek Prasotigania
Equipment Needed:
1. Large frying pan or skillet
2. Knife
3. Cutting board
4. Tongs or spatula
5. Plate
6. Wooden spoon
7. Measuring spoons
8. Juicer (optional)
Ingredients:
“`html
- 1 pound pork tenderloin, sliced into thin strips
- 3 tablespoons olive oil
- 3 medium leeks, cleaned and sliced
- 2 cloves garlic, minced
- 1 cup white wine
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lemon
“`
Instructions:
1. Start by heating the olive oil in a big frying pan over medium-high heat.
2. Slice the pork tenderloin and add the pieces to the skillet. Season with salt and freshly ground black pepper. Brown the pork for about 5-7 minutes, or until it has achieved a nice sear on all sides.
3. Take the browned pork out of the pan and put it on a plate.
4. In the same skillet, add sliced leeks and minced garlic. Sauté for approximately 5 minutes, or until the leeks are tender and aromatic.
5. Add white wine to the skillet and use a wooden spoon to scrape any stuck bits off the bottom.
6. Put the pork back in the skillet with the leeks and garlic. Stir well to amalgamate.
7. Stir in the dried oregano and thyme, ensuring the herbs evenly cloak the pork and vegetables.
8. Lower the heat and let the mixture cook for about 10 minutes, allowing all the flavors to meld together.
9. Right before you serve, drizzle the pork and leeks with the lemon juice, which gives the dish a fresh and sour finish.
10. Adjust the seasoning of the taste, if necessary, with extra salt and pepper, then serve hot with whatever side dish you prefer.
