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Pork Tenderloin with Sauteed Apples and Leeks

Recipe photo courtesy of José Manuel Picayo Rivera

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.

Source: Everyday Food, October 2007
Total Time Prep Servings



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How would you rate this recipe?
  • kutest
    30 JAN, 2012
    This was super easy and good. We served with steamed asparagus and crispy potatoes. Vicki370, the braised pork shoulder recipe uses fennel and is absolutely amazing!
  • Vicki370
    11 FEB, 2009
    The apples are interesting and a good compliment to the pork. I broiled the pork and it took just 15 minutes to cook. It was still pink, but read 145 degrees on my instant read thermometer, I did not have red wine vinegar, so I used white wine vinegar. Now I need more recipes for the fennel seeds I bought.
  • pattybrennan
    6 FEB, 2009
    This was my first try at pork tenderloin, it was still pink and I had to keep putting it back in the oven, meanwhile I scorched the leeks, oops, and luckily I added fried potatoes to the menu. It was really a failure, but on my part, I plan to keep trying.
  • smd1227
    2 FEB, 2009
    This was deliciousl We grilled the tenderloin instead of broiling it. The charcoal flavor was outstanding with the apples and leeks.
  • prlgrl
    17 OCT, 2008
    This was terrific and easy. I served it with a simple side of seasoned, steamed green beans. It's great for a weeknight because it's so quick to fix...makes it very easy to entertain during the work week.
  • TexasNantz
    4 JAN, 2008
    This was spectacular! I served this with the Mashed Sweet Potatoes recipe from this site. Just a perfect fall meal. I did add chili powder and a little cayenne to the sweet potatoes. It was also good as leftovers the next day!

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