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Pork Tenderloin with Sauteed Apples and Leeks

From Everyday Food

Ingredients:

2 pork tenderloins (1.5-2 lbs total), trimmed of excess fat and silver skin

2 tbsp olive oil

coarse salt

ground pepper

2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces

1/2 tsp fennel seeds

3 Gala apples, cored and cut into 1/4-inch thick slices and halved crosswise

1 tbsp honey

1 tsp sherry or red-wine vinegar

Directions:

1. Heat broiler, with rack set 4 inches from heat. On a broilerproof rimmed baking sheet, rub pork with 1 tbsp oil; generously season with salt and pepper. Broil, until pork registers 145 degrees on an instant-read thermometer, 12-14 minutes. Transfer to a plate, cover loosely with aluminum foil, and let rest, 10 minutes (temperature will rise about 5 degrees as it sits).

2. Meanwhile, in a large skillet, heat remaining tbsp oil over medium heat. Add leeks and fennel seeds; cook stirring occasionally, until leeks are tender, about 6 minutes. remove from heat; stir in honey and vinegar, and season with salt and pepper. Thinly slice pork, and serve with apples and leeks.

Notes:

Serves 4.

The trickiest part about this recipe, and I'm probably exaggerating, is the broiling to temperature. I am not an expert broiler, and I was immediately thrown off by my oven's broiler settings (high, medium, and low). I chose high, which, at the rack position slightly lower than what this recipe calls for, was still hot enough to cause the broiler pan to warp. Medium broil seems to be the way to go.

I stumbled again when I used a conventional meat thermometer (I don't have an instant) to test doneness instead of remembering to use the meat probe. I got a false read and had a very underdone center with everything else rather nicely done. Definitely use either the meat probe or an instant thermometer so it gets an accurate core temperature.