Pork loin with cider-braised leeks and apples
Pork second courses
Like all the best recipes, this pork looks like more effort than it actually is. There are no fancy techniques here, no sudden movements. This dish will forgive you if you get distracted and walk away from the stove for a minute. Still, it looks pretty nice all plated up, either family-style on a serving platter or on individual dishes. The best part? The whole thing is done in an hour, so it’s certainly manageable on a weeknight. This dish also makes great leftovers: Pile some of the extra pork and relish (either hot or cold) on a potato bun and you’ve got yourself a very tasty lunch the next day.
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