Pork Tenderloin with Sauteed Apples Leeks
Elevate your dinner table with this elegant Pork Tenderloin with Sautéed Apples and Leeks—a harmonious blend of sweet, savory, and herbal flavors. Perfectly seasoned pork tenderloin is seared to golden perfection before roasting to juicy tenderness. Meanwhile, sliced leeks and crisp apples are caramelized in butter and simmered with chicken broth, thyme, and a dash of white wine for an irresistible side that doubles as the ultimate pan sauce. This dish is simple to prepare yet sophisticated enough for entertaining, offering a delightful balance of textures and flavors. With just 45 minutes from start to finish, it's a quick yet gourmet option for any occasion. Don't miss this one-pan, flavor-packed creation that transforms classic ingredients into a culinary masterpiece!
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground cinnamon
- 2 leeks
- 2 apples
- 2 tablespoons butter
- 0.5 cup chicken broth
- 1 teaspoon thyme leaves
- 0.25 cup white wine (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim any excess fat or silver skin from the pork tenderloin. Rub with 1 tablespoon olive oil, salt, pepper, and ground cinnamon. Set aside to marinate lightly while preparing the other ingredients.
Clean and slice the leeks into thin rounds, discarding the dark green tops. Rinse thoroughly to remove any dirt and pat dry.
Core and slice the apples into 1/4-inch thick wedges; leave the skin on for added texture.
Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes on each side until browned. Transfer the skillet to the oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove the pork from the skillet and let it rest on a cutting board for 10 minutes.
While the pork is roasting, heat 1 tablespoon of butter in a medium skillet over medium heat. Add the sliced leeks and sauté for 5-7 minutes until softened and slightly caramelized. Transfer the leeks to a plate and set aside.
In the same skillet, melt the remaining tablespoon of butter over medium heat and add the apple slices. Cook for 5 minutes until the apples are softened and lightly golden, stirring occasionally.
Return the leeks to the skillet with the apples. Stir in the chicken broth, thyme leaves, and optional white wine. Simmer for 3-4 minutes, allowing the liquid to reduce slightly and the flavors to combine.
Slice the pork tenderloin and serve over a bed of the sautéed apple-leek mixture. Drizzle any remaining pan sauce from the skillet over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
353 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.9 g | 29% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 11.8 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 53 mg | 4% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
