1-1/2 pounds boneless pork loin 2 medium onions, sliced 2 carrots, cut into julienne strips 1/2 pound leeks, white part only, cut into julienne strips 2 garlic cloves, peeled 2 potatoes, peeled and cut into 1" cubes Salt Freshly ground pepper Olive oil 1/2 cup dry white wine Gf chicken broth
Preheat oven to 400 degrees F.
Place pork in a roasting pan and surround with onions, carrots, leeks, garlic and potatoes. Sprinkle with salt, pepper and drizzle with olive oil.
Roast for 15 minutes, then add wine. Occasionally, stir vegetables and check to see that all of the liquid does not evaporate. Keep roast moist by adding chicken stock as needed. Cook for an additional 45 minutes, or until internal temperature of meat reaches 170 degrees F.
To serve, slice roast and spoon vegetables over meat, topping with pan juices.