I decided to go the savory route with the apples this time. This pork dish is similar in flavor profile to pork chops with apple sauce except all of the components are just better. Better flavor, texture and quality. The apples are cooked down with leeks and become sweet and savory on their own. They retain some of their texture which is a great compliment to the tender and juicy pork tenderloin.
Adapted from Martha Stewart
- 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
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).
Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, 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.