Pork Tenderloin With Sauteed Apples & Leeks
- Ready In:
- 2 pork tenderloin, trimmed of excess fat and silver skin (1 1/2 to 2 pounds total)
- 2 tablespoons olive oil
- coarse salt and pepper
- 2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
- 1⁄2 teaspoon fennel seed
- 3 gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
- 1 tablespoon honey
- 1 teaspoon sherry wine vinegar (or red-wine vinegar)
- Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12 to 14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).
- Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, until leeks are tender, about 6 minutes. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes. Remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.
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