Pork Tenderloin with Sauteed Apples and Leeks

(110)
ed103160_1007_porktend.jpg
Photo: José Manuel Picayo Rivera
Prep Time:
25 mins
Total Time:
25 mins
Servings:
4

Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

Ingredients

  • 2 pork tenderloins (1 ½ to 2 pounds total), trimmed of excess fat and silver skin

  • 2 tablespoons olive oil

  • Coarse salt and ground pepper

  • 2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces

  • ½ teaspoon fennel seeds

  • 3 Gala apples, cored and cut into ¼-inch-thick slices and halved crosswise

  • 1 tablespoon honey

  • 1 teaspoon sherry 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.

Related Articles