Prep time: 25 minutes. Total time: 25 minutes. Serves 4.
Ingredients
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, 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
Directions
Heat broiler, 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 12-14 minutes, until pork registers 145 degrees on an instant-read thermometer. 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.
