Arista di Maiale in Tegame con i Porri

Sweet, pungent things are good complements for pork, and the mildly savory leek is one of the best of these. The leek is first cooked in butter until tender. The pork loin roasts, over the burner, with part of the leek. The remaining portion is pureed, forming a creamy sauce that is added to the pork for the last 10 minutes’ cooking. The pork develops flavor so gentle that it could be mistaken for veal.