Wednesday, December 15, 2010
Pork Tenderloin with Apples and Leeks
This recipe came from the Everyday Foods magazine (remember, I subscribe to the magazine, so we're trying the recipes, if it's good, I'll post it). This recipe is really easy, tasty, and fast!! We will DEFINITELY be adding it to the rotation.
Pork Tenderloin with Sauteed Apples and Leeks
2 pork tenderloins (around 1 lb. each)-we only ate one, but I'm excited for the leftovers
2 Tbs. oil
Salt and Pepper
2 leeks, white and light green parts only, halved lengthwise and cut into 1" pieces
1/2 tsp. fennel seeds
3 gala apples (I used pink ladies because I couldn't find galas at Walmart), cored and cut into 1/4" slices
1 Tbs. honey
1 tsp. red-wine vinegar (which I amazingly didn't have and so I had to use white wine vinegar)
Heat broiler with rack set about 4" from burner. Rub pork with 1 Tbs. oil and generously season with salt and pepper. Broil until pork registers 145 degrees or about 12-17 minutes. Transfer to a plate and let rest for 10 minutes (temp will rise about 5 degrees while resting).
While tenderloin is broiling heat remaining oil in large skillet over medium heat. Add leeks and fennel and cook, stirring occasionally, until leeks are tender (it took about 5-6 minutes, depending on size). Add apples and cook, tossing, until just beginning to soften, 3-4 mintues. Remove from heat and add vinegar, honey, salt and pepper. Stir to mix and serve with pork.