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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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  • 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!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply

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