All-in-one leek & pork pot roast

All-in-one leek & pork pot roast

A cheap, easy Sunday lunch. Leeks are at their loveliest when they are slow cooked – they virtually melt

Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs

Freezable

Method

  1. Heat oven to 180C/fan 160C/gas 4. I like to untie and unroll the joint then lay 4 bay leaves, the sliced garlic and half the thyme sprigs through it, then retie it. If you're not confident doing this then stab the meat all over and stuff the garlic, bay and thyme into the slits.
  2. Heat the butter and 1 tbsp oil in a casserole, then spend about 10 mins browning the pork on all sides. Add the onions, then continue to cook for about 5 mins until they start to soften. Add the juniper berries, scatter with sugar and add the vinegar. Simmer for a sec, then tuck the leeks and the rest of the bay and thyme in among the pork. Pour over the wine, cover, then cook in the oven for 1½-1¾ hrs until the meat is tender. The dish may now be cooled, then frozen for up to 1 month. Lift the meat from the pan to a board.
  3. Season the veg, then use a slotted spoon to lift it into a bowl. Taste the sauce and, if you think it needs it, reduce to intensify the flavour. Serves slices of meat with a bowl of vegetables and the sauce on the side.
Try

Dressed leeks

Whisk together 1 tbsp red wine vinegar, 3 tbsp olive oil, 1 tsp grainy mustard and 1 tsp honey. Boil the leeks until soft, then toss with the dressing. Serve with cured ham as a starter.

PER SERVING

470 kcalories, protein 32g, carbohydrate 9g, fat 33 g, saturated fat 13g, fibre 0g, sugar 7g, salt 0.36 g

Recipe from Good Food magazine, March 2009.

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Latest comments and suggestions

  • Binder photo Patricia

    23 February 2009

    Patricia commented on this recipe

    Made this yesterday. The pork was very tender and the sauce lovely and sweet. If I make it again I would try to make the sauce thicker.

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  • Binder photo rosie

    02 March 2009

    rosie commented on this recipe

    cooked this today and it was a great success first time my daughter has ever eaten leeks and onions the whole family enjoyed it and making this was easy one for the binder.

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  • Binder photo Janet

    06 March 2009

    Janet rated and commented on this recipe

    5 stars

    Delicious! We ate more meat per person than suggested. Made more gravy by thickening the meat juices with a flour and butter paste and using the stock from the carrots and potatoes that we ate with it.

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  • Binder photo Loopyloo

    30 March 2009

    Loopyloo rated and commented on this recipe

    5 stars

    Did exactly what the recipe said, and found it delicious! I've never cooked leeks like this, but will definitely do it again.

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  • Binder photo Viv1945

    25 April 2009

    Viv1945 commented on this recipe

    I cooked this for friends on Thursday. Found that I needed about another teaspoon of sugar as the sauce was a bit acidic. Also not keen on the bay leaves in the middle of the meat. People had to keep picking them out. Otherwise it was very sucessful.

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  • Binder photo Viv1945

    25 April 2009

    Viv1945 rated and commented on this recipe

    4 stars

    Sorry rated 4

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  • Binder photo miss.moss

    02 September 2009

    miss.moss rated and commented on this recipe

    2 stars

    I believe that the reason many folks (including us) found this to be a bit sour/acidic/whatever, is the bay. Even using 1/2 of the amount, we had a hard time with this recipe, and we won't be making it again (and we are leek lovers!).

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  • Binder photo Jennifer T

    30 November 2010

    Jennifer T rated and commented on this recipe

    5 stars

    Ridiculously easy to make. Halfway through I was worried there weren't enough leeks and added some more, and they went just as soft and tender as the rest. It's a really good Sunday lunch - put it in, go for a decent walk, come back and it's done.

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  • Binder photo be2970

    07 May 2012

    be2970 rated and commented on this recipe

    5 stars

    Easy and yet so tasty

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  • Binder photo marzipan fiend

    24 October 2012

    marzipan fiend rated and commented on this recipe

    5 stars

    Really good. Replaced wine with cider, juniper with allspice and thyme with rosemary as that's what I had available. Served with the 'spiced apple relish' recipe from this website, using more of the same cider, and also made roast potatoes and carrots with rosemary. Finished off the meal with raspberry and apple crumble cake (also this website) to use the rest of the bramleys!

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  • Binder photo Jodie Rees

    01 December 2012

    Jodie Rees rated and commented on this recipe

    5 stars

    I cooked this whilst my mother was over and it was an absolute success with everyone - luckily there was lots leftover too! The leeks were the best my mother had ever tasted which was a big compliment.

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  • Binder photo lseastwood

    31 March 2013

    lseastwood rated and commented on this recipe

    3 stars

    Not unpleasant, but did not meet expectations. Meat was a bit dry, very garlicky (I love galic so it wasn't an issue for me, but some of my guests weren't so keen) and I found the sauce a bit lacking in flavour. Probably wouldn't bother with this one again

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Difficulty and servings

Easy

Serves 6

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 2 hrs

Freezable

Ingredients

  • 1kg boned and rolled shoulder joint of pork
  • 6 bay leaves
  • 2 garlic cloves , sliced
  • bunch of thyme
  • 25g butter
  • sunflower oil
  • 2 onions , peeled and cut into wedges
  • 5 juniper berries , crushed
  • 1 tsp golden caster sugar
  • 1 tbsp white wine vinegar
  • 4 whole leeks , trimmed then each cut into 3
  • 250ml white wine
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PER SERVING

470 kcalories, protein 32g, carbohydrate 9g, fat 33 g, saturated fat 13g, fibre 0g, sugar 7g, salt 0.36 g

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