Until not too long ago, many Italian kitchens did not have ovens, so most cooking is done over the stove. Meats are more often pan-roasted than oven-roasted. Most recipes that involve roasting follow a basic technique: Meat is first browned in either olive oil or butter, and a cooking liquid (usually a dry white or red wine) is added to the pan. Once the alcohol has evaporated and the tasty brown bits have been loosened from the bottom of the pan, the heat is lowered, and the meat cooks with a cover slightly ajar until it is very tender.

Try this technique with our recipe for Pan-Roasted Pork Loin With Leeks

Step 1. Cook the leeks in water and butter to preserve their delicate flavor. Once the leeks have wilted, pour them into a bowl and set aside.

Step 2. Brown the pork on all sides to develop a deep, rich flavor.

Step 3. Add salt, pepper, wine to the pan, and cook for 15 seconds, scraping pan to loosen browned bits.

Step 4. Return sliced leeks to pan. Cover, reduce heat, and simmer 2 hours until pork is tender.