Lunch: Pork Tenderloin with Sautéed Apples and Leeks

Broiled pork tenderloin gets tender and tasty in the blink of an eye; a side of cooked apples is gussied up with leeks, sherry vinegar, and honey.

This recipe includes fertility superfoods such as:

Honey, Apples

Health and fertility benefits of Pork Tenderloin with Sautéed Apples and Leeks

One tbsp of honey has a glycemic index (GI) of 55. Apples will improve your body's sensitivity to insulin (Reference: http://care.diabetesjournals.org/content/27/1/281.full)

Ingredients

2 pork tenderloins
2 tbsp. olive oil
Coarse salt
ground pepper
2 leeks, white and light-green parts only
1/2 tsp. fennel seeds
3 Gala apples
1 tbsp. honey
1 tsp. sherry vinegar or red-wine vinegar

Instructions

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 F 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 F as it sits).
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. Looking for more quick and easy recipes? Check out our quick family-favorites, fast dinners for weeknights, and healthy recipes for less than $3 a serving.

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