This recipe is a great example of one of the benefits of a CSA. Having ingredients around has increased my spontaneity. I would never buy leeks with the intention of making a sauce. My cooking is more…practical? rudimentary? simple?…than that (meaning that I never take it as far as making a sauce or garnishes or that sort of level of intricacy). But, here I was making one of our “staple” dinners from an inexpensive piece of pork and I spied those leeks from this week’s CSA harvest and I knew that the pan always had delicious juices that we usually just swirl the pork in — and a thought came together and voilá — a pan sauce! Rave reviews from DH; it elevated an already tasty dinner.
The nice thing about this recipe is I think you can play with it to suit your tastes and the cooking method will work just as well. Use your favorite dry rub, toss some mushrooms in to roast too, or substitute shallots for the garlic. I know I’ll be fooling around with the combination next time I make this for dinner.
Drunk Cowboy Pork with Leek & Garlic Pan Sauce
1 pork rib end (boneless)
McCormick Cowboy Rub (or your favorite dry rub)
5 cloves garlic, peeled
vegetable oil (I use canola)
4 small leeks, white and tender light green parts
3/4 cup red wine (I used an inexpensive Sangiovese)
Preheat oven to 375 degrees. In a medium oven-proof saute pan, heat about 2 tablespoons vegetable oil over medium heat (you may need more/less depending on the size of your pan; bottom should be evenly, thinly coated with oil). Trim pork if needed. Rub pork generously with Cowboy Rub. When a drop of water sizzles, lay the rubbed pork top side down and sear until nicely browned, tucking the thin end under if needed to make a uniform thickness. Turn pork when first side is seared. Add peeled garlic cloves to pan to the side of the pork. Slide pan into the oven. Roast pork for 25-35 minutes, depending on how thick it is, until done through. While pork is roasting, wash and slice leeks into 1/4″ thick slices.
Remove pan from oven (carefully!). Place pork on a warmed plate and tent with tinfoil to rest. Being careful not to touch the hot pan handle with a bare hand, now make the pan sauce over medium heat on the stovetop. Garlic cloves should be soft; smash and break them up with a fork. Add leeks to the juices and garlic in in the pan and stir. Add red wine, bring to the boil, then reduce by 1/2. The leeks will soften as the wine reduces. There will probably be no need to adjust the seasoning; the Cowboy Rub is very flavorful. If you like, finish the sauce by mounting it with a bit of butter; I didn’t bother because it was tasty already. Spoon sauce and leeks over the pork and serve. Enjoy!