Pork Tenderloin With Sauteed Apples & Leeks |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
1. 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).
2. 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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