Cassie’s Ruminations

Roasted Pork Tenderloin with Sauteed Leeks and Apples

Another recipe adapted from one in Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day (Everyday Food (Clarkson Potter)). I omitted the fennel seeds they called for in the apple and leek mixture, as I never have them around, The anise flavor just doesn’t appeal to me. I also ended up cooking a whole pork loin cut into 4 pieces (halved lengthwise and crosswise), since that’s all the store had on hand. We now have several pieces for use in other dishes tomorrow. I’ve written the recipe as for a single pork tenderloin, but if you’d like leftover pork too, it doesn’t take any longer to roast more as long as they’re all pieces of a similar size. Shaun really liked this. The leeks gave me a bit of a headache, as onions do, so I picked around them a bit, but still enjoyed the meal.

Roasted Pork Tenderloin with Sauteed Leeks and Apples
Serves 4

For the pork:
2 pork tenderloins, about 2 lb
1 tbsp olive oil
kosher salt and black pepper

For the sauteed leeks and apples:
1 tbsp olive oil
4 small leeks
3 Gala apples
1 tbsp honey
1 tsp red wine vinegar
kosher salt and black pepper

Heat the broiler to high, with a rack about 8 inches from the heat. Rub the pork tenderloins with olive oil and season well with salt and pepper. Broil for about 15 minutes – when the internal temperature reaches 145 degrees F. When done, remove from the oven and cover with foil. Let rest for 10 minutes.

While the pork is cooking, cut the dark green leaves off of the leeks, halve them lengthwise, then cut crosswise into 1 inch chunks. Wash well in cold water and pat dry. Cut the apples in halve lengthwise, core, cut each half in half crosswise. Cut each chunk into 1/4 inch thick slices.

Heat the olive oil in a large skillet and add the leeks. Cook for 5-6 minutes, breaking the layers of the leeks apart and letting them soften. Add the apples to the skillet and stir to combine. Cook for another 4-5 minutes to just soften the apples. Add the honey and vinegar and season lightly with salt and pepper. Stir to combine. Remove from heat.

Slice the pork thinly and serve with the apple and leek saute.