Chef Maria Stranieri - Boston Chef | Boston Cooking Classes

A succulent roast with lots of flavor! This dish takes advantage of fresh vegetables, small amounts of extra virgin olive oil, and fat-free/sodium free broth which, when combined with chosen herbs, results in a healthy culinary masterpiece

• 1 carrot, diced finely
• 2 stalks of celery, diced finely
• 1 yellow onion, diced finely
• 2 tablespoon water
• 4 heads of leek, white part only
• 2 tablespoons of olive oil
• 2 russet potatoes (1 pound) peeled and diced
• 2  8-ounces pork tenderloins
• 1 cup of low-sodium chicken broth
• ½ bunch of parsley, de-stemmed and chopped
• Garnish (optional): 1 bunch of chives, chopped

Instructions:

1. Preheat oven to 375 degrees. In a large skillet, sauté the carrot, celery and onion with the water until soft, about 5 minutes. Remove from the skillet. Set aside.
2. Cut leeks into half moons and sauté in oil for 3 minutes. Set aside.
3. Cook potatoes in boiling water until just cooked through. Set aside.
4. Place pork in a roasting pan. Roast in oven until cooked  medium-rare to medium, about 30 minutes. Let the meat rest for 10 minutes before slicing
5. In a large pot over medium heat, combine the leeks, potatoes and broth. Keep covered until the leeks are tender, about 10 minutes. Stir in the chopped parsley.
6. With a slotted spoon, remove the leeks and potatoes from the broth and divide them among the four plates. Add the carrot, celery and onion mixture to the broth and simmer for 5 minutes or until vegetables are tender.
7. To serve, divide the meat into four equal portions and lay it over the potatoes and leeks. Top with the vegetables sauce. Sprinkle each serving with chopped chives.

YIELDS: 4 servings, PREP TIME: 45 minutes, COOKING TIME: 1 hour 30 minutes

• Calories: 325
• Calories from Fat: 27%  
• Total Fat: 10g
• Saturated Fat: 5g
• Cholesterol: 55mg
• Sodium: 321mg
• Carbohydrate: 35g
• Protein: 24g
• Fiber: 5g 
• EXCHANGE: 2 carbs, 2 medium fat meats and 1 vegetable.