Michael wrote:

> I'm with Wayne on this. With leeks I keep it simple. Roast them
> smothered in olive oil with some s&p or brush them with olive oil, season
> and put them on the grill. Potato leek soup is an excellent way to serve
> them with any entree'.

With a pork roast, I'd braise the roast and the leeks together. (You'd want
to sear the roast but not the leeks.) The Italian recipe for pork braised in
milk would be a good starting point. Evergene posted it here in 1995:

http://groups.google.com/group/rec.f...3d3f70a?hl=en&

Seems like you could just add leeks to the pan after adding the milk.

Bob