Pork with Creamed Leeks
Pork with Creamed Leeks

Ingredients

Method

  • 75g pork loin
  • 1 tbsp olive oil
  • For the Leeks
  • 50g butter
  • 4 leeks, chopped and blanched
  • 250g heavy cream
  • 1 tbsp chopped sage
  • Make the pork by heating the oil in a pan, and cooking the meat for 5 minutes on each side. Remove, and leave to rest.
  • For the leeks, melt the butter in a hot pan. Add the leeks, and saute for a few minutes to soften. Add the cream and sage, warm through, and season well with salt and pepper. Serve the creamed leeks in the centre of a plate and top with the pork - simple, yet oh-so delicious!
30 mins
1 serving
This recipe pairs perfectly with the JH Meyer 'Mother Rock' Aromatic White Blend 2018 from Swartland, South Africa.

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box