Pan-Roasted Pork Loin with Fennel, Leeks and Onion

Ingredients

• 1 fennel bulb, sliced in long strips
• 3 green onions, sliced in long strips (white and light green parts only)
• 2 leeks, sliced in thin strips
• 1 tablespoon butter
• 1/2 cup water
• 2 pounds pork loin, rinsed & trimmed
• 2 garlic cloves, chopped
• 1/2 cup dry white wine
• 1/4 teaspoon Kosher salt
• 1/4 teaspoon ground black pepper

Instructions

1. In a dutch oven over medium-high heat, melt 1 tablespoon butter. Add 1/2 cup water. Add leeks, fennel and onions, 1/4 teaspoon salt and pepper to pan. Cook for 10 minutes or until mixture is tender. Pour into a bowl and set aside.
2. After rinsing and trimming pork loin of fat, make small slits on one side of the loin. Stuff chopped garlic into slits. Heat 2 teaspoons butter in pan to melt. Place pork in pan and brown on all sides for about 5 minutes.
3. Add wine, 1/4 teaspoon salt and pepper to pan to de-glaze for about 10 seconds, scraping brown bits from pan. Return fennel mixture to pan.
4. Reduce heat to low, cover and simmer for 1 hour or until internal temperature of meat reaches 145 degrees F. Remove pork and place on a plate and cover with a loose aluminum tent for 10 minutes.
5. If fennel mixture is watery, increase heat to reduce just a bit. Slice pork to 1/4 inch thickness and serve over brown rice and top with fennel mixture.