Pork Tenderloin with Sauteed Apples and Leeks

• 2 pork tenderloins (about 1 pound each), trimmed of excess fat
• 2 tablespoons olive oil
• Coarse salt and freshly ground pepper
• 2 leeks, white and light green parts only, halved lengthwise and cut crosswise into 1-inch pieces, washed well and dried
• 1/2 teaspoon fennel seeds
• 3 Gala apples, cored, halved lengthwise and then crosswise, and cut 1/4 inch thick
• 1 tablespoon honey
• 1 teaspoon sherry vinegar or red-wine vinegar

1. Heat broiler, with rack set 4 inches from heat source.
2. On a rimmed baking sheet, rub pork with 1 tablespoon oil; generously season with salt and pepper.
3. Broil until an instant-read thermometer inserted in thickest part registers 145F, 14 to 18 minutes.
4. Transfer pork to a plate.
5. Cover loosely with aluminum foil, and let rest 10 minutes (internal temperature will rise about 5 degrees as it sits).
6. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium.
7. Add leeks and fennel seeds; cook, stirring occasionally, until leeks are tender, about 6 minutes.
8. Add apples, and cook, tossing, until just beginning to soften, 3 to 4 minutes.
9. Remove from heat; stir in honey and vinegar, and season with salt and pepper.
10. Thinly slice pork, and serve with apples and leeks.
11. If you are saving a cooked pork tenderloin, let it cool completely before covering tightly and refrigerating up to 2 days.
12. Slice or shred when ready to use.

pork, olive oil, salt, leeks, fennel seeds, apples, honey, sherry vinegar

Taken from www.epicurious.com/recipes/food/views/pork-tenderloin-with-sauteed-apples-and-leeks-387981 (may not work)