Pork Tenderloin with Sautéed Apples and Leeks

Name: Pork Tenderloin with Sautéed Apples and Leeks
Yield: serves 4
Ingredients: 2 pork tenderloins (about 1 pound each), trimmed of excess fat; 2 tablespoons olive oil; Coarse salt and freshly ground pepper; 2 leeks, white and light green parts only, halved lengthwise and cut crosswise into 1-inch pieces, washed well and dried; 1/2 teaspoon fennel seeds; 3 Gala apples, cored, halved lengthwise and then crosswise, and cut 1/4 inch thick; 1 tablespoon honey; 1 teaspoon sherry vinegar or red-wine vinegar

December 22, 2011

Nothing complements pork like the flavor of apples; here the fruit is sautéed with leeks and honey. This recipe calls for roasting an extra tenderloin; serve one with the apples, and reserve one for use in a recipe on the following page.

Recipe information

Yield
serves 4

Ingredients

2 pork tenderloins (about 1 pound each), trimmed of excess fat

2 tablespoons olive oil

Coarse salt and freshly ground pepper

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

1/2 teaspoon fennel seeds

3 Gala apples, cored, halved lengthwise and then crosswise, and cut 1/4 inch thick

1 tablespoon honey

1 teaspoon sherry vinegar or red-wine vinegar

Preparation

Step 1
Heat broiler, with rack set 4 inches from heat source. On a rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper. Broil until an instant-read thermometer inserted in thickest part registers 145°F, 14 to 18 minutes. Transfer pork to a plate. Cover loosely with aluminum foil, and let rest 10 minutes (internal temperature will rise about 5 degrees as it sits).
Step 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. 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.
Storing Leftovers
Step 3
If you are saving a cooked pork tenderloin, let it cool completely before covering tightly and refrigerating up to 2 days. Slice or shred when ready to use.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsPork Tenderloin Pork Meat Apple Fruit Leek Root Vegetable Vegetable Main Dinner Nut Free Dairy Free Gluten Free Weeknight Meals Broil Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Storing Leftovers

Step 3

Recipe notes