Stewed Pork Loin with Carrot & Leeks

A featured Wine Club recipe for Quinta da Pedra Alta.
Stewed Pork Loin with Carrot & Leeks


An amazing slow-cooked pork loin simmered in fresh flavors of carrots and leeks. Outstanding flavor, especially when paired with a Portuguese Touriga Nacional.

Yield: 4 - 6
Prep Time: 65 Minutes
Cook Time: 150 Minutes


• 2 1/4 lbs pork loin
• 1 leek
• 2 carrots
• 4 medium onions
• 6 chopped garlic cloves
• 1 bay leaf
• 3 1/3 Tbs. olive oil
• 6-7 Tbs. red wine
• 3/4 - 1 cup white wine
• Pepper, to taste
• Coriander, to taste
• Salt, to taste


Season the meat with a little salt, pepper, chopped garlic, bay leaf, white wine and red wine. Leave to marinate about an hour.

In a pan, place the onions, cut into round slices, the olive oil, and the meat with the marinade. Cover the pan and bring over low heat for about 2 hours.

Add the carrots and the leek, cut into round slices, and leave to cook for 30 more minutes.

Turn off the heat and sprinkle with chopped coriander. Serve with white rice or potatoes.

Recipe sourced from