Pork Tenderloin With Sauteed Apples & Leeks

• 2 pork tenderloin, trimmed of excess fat and silver skin (1 1/2 to 2 pounds total)
• 2 tablespoons olive oil
• coarse salt and pepper
• 2 leeks, white and light-green parts only, halved lengthwise, and cut crosswise into 1-inch pieces
• 1/2 teaspoon fennel seed
• 3 gala apples, cored and cut into 1/4-inch-thick slices and halved crosswise
• 1 tablespoon honey
• 1 teaspoon sherry wine vinegar (or red-wine vinegar)

1. 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).
2. Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occaionally, 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.

pork tenderloin, olive oil, salt, leeks, fennel seed, gala apples, honey, sherry wine vinegar

Taken from www.food.com/recipe/pork-tenderloin-with-sauteed-apples-leeks-429115 (may not work)