Ingredients
1 lb. pork loin, cut into 1 inch cubes
3-4 leeks trimmed & cleaned (cut into 1" pieces)
200gr. kalamata olives (black olives, unpitted)
1 lemon
2 tomatoes
1/2 cup dry white wine
2 tsp. Italian seasoning (or a mix of dried thyme, basil, oregano, rosemary, sage)
6 fresh parsley springs
1 tsp. sea salt
1 tsp. fresh ground black pepper
2 tbsp. extra-virgin olive oil
Preparation
Rinse, then cut the meat in small cube pieces(about 1 inch thick). Bring them to a boil in water. Clean leeks well, (dirt clings between the leaves especially in the white part), and chop them into 1-2" bits. Heat two tablespoons of extra-virgin olive oil in a sauce pan. Put the leeks in the pan; reduce heat to medium and sauté for one to two minutes. Add white wine and let it simmer until reduced by half. Wash tomatoes, peel them and cut them in small pieces. Pour tomatoes and the Italian seasoning in sauce pan and let simmer slowly. When almost done (leeks are soft), add meat, lemon slices and olives; simmer for 10 minutes and stir careful not to stick leeks to the bottom of the pan. Take off heat, check for seasoning and adjust. Add chopped fresh parsley. Serve with fresh garden salad.
