Enough chicken bashing. Pork may be no different. My subjective palate is being the judge here. So take my opinion with a few grains of salt.
Boneless Pork Loin with Warm Leeks
|Boneless Pork Loin with warm leek sauté|
The leeks in this dish were cooked with some white wine and a small dose of chicken stock - label me a hypocrite - and some yellow peppers. I made sure that the veggies were coarsely cut for a consistent effect.
Not much going on on the pork loin side. I did however keep then in salt water , and a tablespoon of white vinegar before cooking. Flash sear them so that they do not toughen up and do not overcook. When you cut them on your plate, they should be a very lite pink inside. For extra flavor, drizzle a line a of EVOO across the top of each piece of meat.
Pork, the other white meat . Give it a try with your favorite crisp white.