Pork Tenderloin with Apples and Leeks

I love leeks. When I discovered that Trader Joe’s had frozen sliced and cleaned leeks I was thrilled! It is so easy to always have them on hand, and to put them into everything. Aside from calling for leeks, this dish also caught my eye because I am looking for many uses for the abundance of apples I have on hand from my CSA fruit share. This recipe is from Everyday Food.

  • 2 pork tenderloins (1 1/2 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
  • 1/2 teaspoon fennel seeds
  • 3 Gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
  • 1 tablespoon honey
  • 1 teaspoon sherry vinegar or red-wine vinegar
  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 occasionally, until leeks are tender, about 6 minutes.
  3. 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.
  4. Thinly slice pork, and serve with apples and leeks.
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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