Trouble With Toast

Recipe: Pork Tenderloin with Sauteed Apples and Leeks | November 11, 2010

As much as I love “the other white meat,” pork tenderloin isn’t the most naturally robust and flavorful cut of meat.  The texture is great, but you have to pair it with something that brings out its potential.  Whenever I cook pork, I can’t help but think of apples, so this recipe (from Fresh Flavor Fast) grabbed my attention right away.  My dinner dates (dad and husband) were not so sure.  Apples and leeks?  Honey and vinegar?  They weren’t as convinced as I was that this would be a delicious fall meal.

Not only was the dinner super tasty, but it was also pretty darn easy.  Broiling the pork allows you to forget about it for a bit and tend to the sauteing.  You don’t have to peel the apples, which eliminates a lot of time and effort.  The whole shebang took less than 30 minutes to put together, which is definitely appreciated after a long day.  Everyone really enjoyed the flavors – even those who were skeptical at the start.

  • 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 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.


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1 Comment »

  1. […] go-to chicken dish.  November of course included Thanksgiving, but before the holiday, I made two great Martha Stewart meals.  Which brings us to December – an exciting month in which Top Chef […]

    Pingback by To make an end is to make a beginning « Trouble With Toast — December 30, 2010 @ 2:46 pm

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