Best 9 Pork Tenderloin With Sauteed Apples And Leeks Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you ready to embark on a culinary journey where flavors dance in harmony? Prepare to be enchanted by the delectable combination of tender pork tenderloin, sautéed apples, and aromatic leeks. This dish is a symphony of textures and tastes, sure to leave you craving more. In this article, we will guide you through the steps to create this mouthwatering dish, taking you on a sensory expedition that will elevate your cooking skills to new heights. Get ready to tantalize your taste buds and impress your loved ones with a meal that embodies culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

PORK TENDERLOIN WITH SAUTEED APPLES AND LEEKS



Pork Tenderloin with Sauteed Apples and Leeks image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 8

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

Steps:

  • 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).
  • 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.

Nutrition Facts : Calories 362 g, Fat 13 g, Fiber 3 g, Protein 37 g

PORK TENDERLOIN WITH SAUTEED APPLES AND LEEKS



Pork Tenderloin with Sauteed Apples and Leeks image

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.

Provided by www.marthastewart.com

Categories     Dinner     Main Course

Time 25m

Yield 1

Number Of Ingredients 8

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

Steps:

  • For complete instructions, visit the original site at https://www.marthastewart.com/338158/pork-tenderloin-with-sauteed-apples-and

Nutrition Facts : ServingSize serving, Sugar 4 g, Sodium 1 mg, Cholesterol 0 mg, SaturatedFat 1 g, Calories 77 kcal, Carbohydrate 4 g, Protein 0 mg, Fat 7 g

PORK TENDERLOIN WITH SAUTéED APPLES AND LEEKS



Pork Tenderloin with Sautéed Apples and Leeks image

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.

Categories     pork tenderloin     apples     leeks     dinner recipes

Time 25m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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).
  • Meanwhile, in a large skillet, heat remaining tablespoon oil over medium. Add leeks and fennel seeds; cook, stirring occasionally, 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 WITH SAUTEED APPLES & LEEKS



Pork Tenderloin With Sauteed Apples & Leeks image

Make and share this Pork Tenderloin With Sauteed Apples & Leeks recipe from Food.com.

Provided by scarley

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

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)

Steps:

  • 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).
  • 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.

Nutrition Facts : Calories 157.5, Fat 7.1, SaturatedFat 1, Sodium 10.5, Carbohydrate 25.1, Fiber 3.4, Sugar 16.8, Protein 1

PORK TENDERLOIN WITH APPLES AND ONIONS



Pork Tenderloin with Apples and Onions image

This is an easy, tasty main dish for the family on a weeknight. While the pork is in the oven, it's simple to steam a veggie side and prepare a quick salad.

Provided by Bibi

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 11

2 (1 1/2 pound) pork tenderloins
2 teaspoons vegetable oil, divided
1 teaspoon sea salt
2 tablespoons vegetable oil, divided, or more as needed
3 Granny Smith apples - peeled, cored, and sliced into eighths
2 medium sweet onions, sliced vertically
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves, divided
¼ teaspoon ground black pepper, or to taste
1 cup chicken stock
1 tablespoon butter

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Trim all silver skin from tenderloins; pat dry using paper towels. Rub 1 teaspoon vegetable oil over the surface of each tenderloin and rub with sea salt.
  • Heat 1 tablespoon vegetable oil in a large, oven-proof skillet over medium heat until it shimmers, about 1 minute. Place tenderloins into the skillet and cook, rotating to brown all sides, about 10 minutes. Transfer pork to a large plate.
  • Add remaining tablespoon oil to any drippings in the skillet. Cook apples and onions in the hot oil, stirring occasionally, until onions begin to turn translucent, about 5 minutes, adding a bit more oil if skillet gets dry.
  • Meanwhile, spread Dijon mustard evenly over browned tenderloins using a pastry brush. Sprinkle 2 teaspoons thyme leaves over pork. Sprinkle remaining thyme over apple mixture and add black pepper; stir gently to combine. Nestle tenderloins into the skillet with apple mixture.
  • Roast, uncovered, in the preheated oven until an instant-read thermometer inserted into the center of the tenderloins reads at least 145 degrees F (63 degrees C), about 15 minutes.
  • Remove skillet from the oven and place pork onto a plate. Cover with aluminum foil and let rest.
  • Meanwhile, pour chicken stock into a saucepan and cook over medium-high heat until reduced by 1/2, 8 to 10 minutes. Add to the skillet containing apple mixture.
  • Heat over medium-high heat until boiling, about 5 minutes; stir in butter until melted. Slice pork and serve over apple mixture.

Nutrition Facts : Calories 313.1 calories, Carbohydrate 12.8 g, Cholesterol 103.5 mg, Fat 12.9 g, Fiber 2 g, Protein 36 g, SaturatedFat 3.8 g, Sodium 562.7 mg, Sugar 8.8 g

EASY ONE-PAN PORK TENDERLOIN DINNER WITH APPLES AND ONION RECIPE BY TASTY



Easy One-Pan Pork Tenderloin Dinner With Apples And Onion Recipe by Tasty image

Here's what you need: canola oil, boneless pork tenderloin, salt, freshly ground black pepper, canola oil, large red onion, garlic, medium apples, hard cider

Provided by Scott Loitsch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 9

3 tablespoons canola oil, divided
2 lb boneless pork tenderloin, trimmed of excess fat and silverskin
1 tablespoon salt
1 tablespoon freshly ground black pepper
3 tablespoons canola oil
1 large red onion, sliced
4 cloves garlic, crushed
2 medium apples, sliced
1 cup hard cider

Steps:

  • Pat the pork tenderloin dry and generously season with salt and pepper on all sides.
  • Heat 2 tablespoons of canola oil in a large cast iron skillet over medium-high heat, until the oil is shimmering and just starting to smoke.
  • Place pork in the hot skillet and sear until well browned, about 1½-2 minutes. Flip and repeat searing on all sides.
  • Remove the pork from the skillet and set aside.
  • Preheat the oven to 375˚F (190˚C).
  • Heat the remaining tablespoon of oil in the skillet.
  • Add the onion to hot skillet and toss to coat in the oil. Add the garlic and apples and cook until the apples and onion begin to soften.
  • Pour the cider over apples and onion and bring to a simmer.
  • Return the pork to the skillet, on top of the apple and onion mixture. Spoon the cooking liquid over the pork and transfer the entire skillet to the oven.
  • Bake for 15-20 minutes, until the internal temperature of the pork reaches 145˚F (62˚C.)
  • Remove the skillet from the oven and let the pork rest for 10 minutes before slicing. Serve the sliced pork over a bed of the apples and onions.
  • Enjoy!

Nutrition Facts : Calories 624 calories, Carbohydrate 25 grams, Fat 29 grams, Fiber 4 grams, Protein 59 grams, Sugar 16 grams

PORK TENDERLOIN WITH APPLES



Pork Tenderloin With Apples image

Provided by Barbara Kafka

Categories     dinner, weekday, roasts, main course

Time 30m

Yield 6 servings

Number Of Ingredients 9

2 1-pound pork tenderloins, each 10 inches long and 2 inches thick
Kosher salt to taste
Freshly ground black pepper to taste
1 tablespoon Dijon mustard
4 large Granny Smith apples, peeled, cored and each cut into 8 wedges
1/3 cup fresh lemon juice
1 tablespoon canola oil
1/4 cup heavy cream
Dijon mustard to taste

Steps:

  • Heat oven to 500 degrees.
  • Place tenderloins in roasting pan 14 by 12 by 2 inches. Season with salt and pepper to taste. Rub each with 1 1/2 teaspoons mustard. Toss apples with lemon juice and oil and add to pan, spreading around and between tenderloins. Put pan on middle rack of oven. Roast 10 minutes. Turn tenderloins over and gently turn apple pieces with a metal spoon. Roast 12 minutes longer.
  • Remove the tenderloins to a platter. Combine cream and mustard to taste and stir gently into the apples. Season with salt and pepper.
  • Slice pork across grain into thin slices and serve with apples, which will have dissolved into a sauce.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 12 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 750 milligrams, Sugar 14 grams, TransFat 0 grams

GRILLED PORK TENDERLOIN WITH FRIED APPLES



Grilled Pork Tenderloin with Fried Apples image

Delicious!

Provided by Alyssa Long

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 40m

Yield 4

Number Of Ingredients 6

1 (2 pound) pork tenderloin, or more as needed
1 pinch garlic salt
1 pinch ground black pepper
3 tablespoons butter
3 Granny Smith apples, sliced, or more to taste
⅓ cup white sugar

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Generously season pork tenderloin with garlic salt and pepper.
  • Cook pork on the preheated grill, turning twice on each side, until no longer pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from grill and cover with aluminum foil; let rest for 5 minutes. Slice pork and place on a serving platter.
  • Melt butter in a skillet over medium heat; add apples. Cover skillet and cook for 5 minutes. Stir apples and sprinkle with sugar; reduce heat to low. Cover skillet and cook apples for 5 more minutes. Remove cover; cook and stir until apples are lightly browned, 2 to 3 more minutes. Spoon apples over sliced pork.

Nutrition Facts : Calories 384.9 calories, Carbohydrate 29.7 g, Cholesterol 121.1 mg, Fat 14 g, Fiber 2 g, Protein 35.5 g, SaturatedFat 7.3 g, Sodium 221.5 mg, Sugar 27.3 g

APPLE & LEEK STUFFED PORK TENDERLOIN FROM EATING WELL



Apple & Leek Stuffed Pork Tenderloin from Eating Well image

Stuff pork tenderloin with apple and leek to take it from ordinary to elegant. Our easy method of tying the roast together keeps the filling inside while you brown and roast it. We use applejack, brandy made from apple cider, for depth of flavor in the pan sauce, but you can use 1/2 cup cider if you prefer.

Provided by MoreWithLessMom

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 teaspoon extra virgin olive oil
1 cup leek, rinsed and chopped (white and light green parts only)
1 sweet apple, peeled and chopped (Braeburn, Honeycrisp, Macoun)
1 teaspoon fresh thyme, chopped
1 sprig fresh thyme, chopped
3/4 teaspoon salt, divided
3/4 teaspoon fresh ground pepper, divided
1 -1 1/4 lb pork tenderloin, trimmed
2 garlic cloves, peeled
1/2 cup Applejack or 1/2 cup apple brandy
2 cups apple cider
2 teaspoons cornstarch
2 teaspoons Dijon mustard

Steps:

  • Preheat oven to 450°F.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Add leek and cook, stirring, until beginning to soften, about 3 minutes. Add apple, chopped thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the apple is beginning to soften, about 2 minutes. Transfer the mixture to a bowl to cool. Rinse out the pan.
  • To butterfly the tenderloin, lay it on a large cutting board. Holding the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat, stopping short of the opposite edge so that the tenderloin remains in one piece. Open as you would a book. Cover with plastic wrap. With a meat mallet, rolling pin or heavy pan, pound the pork to an even 1/4-inch thickness.
  • Spread the apple mixture in the center of the pork, leaving a 1-inch border all around. Starting at a long side, roll up the pork to enclose the filling. To keep the stuffing from falling out during roasting, fold in about 1 inch of the two short ends. Tie kitchen string firmly lengthwise around the roast to secure the two ends. Then tie it crosswise with string at 2-inch intervals. Lightly brush the roast with 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon salt and 1/2 teaspoon pepper.
  • Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Reduce the heat to medium and brown the roast on all sides, about 4 minutes total. Transfer the roast to a rimmed baking sheet (set the pan aside). Place in the oven and roast until an instant-read thermometer inserted into the thickest part registers 145°F, about 15 minutes. Let rest on a clean cutting board for 5 minutes.
  • Meanwhile, prepare the sauce. Crush garlic with the flat side of a knife. Return the pan to medium-high heat. Add applejack (or apple brandy), thyme sprig and the garlic; bring to a boil and cook for 1 minute. Whisk cider and cornstarch and add to the pan. Return to a boil and cook, stirring occasionally, until thickened and reduced by just over half (to about 3/4 cup), 8 to 10 minutes. Remove from the heat; discard the garlic and thyme. Whisk in mustard and any juice from the baking sheet. Slice the pork and serve with the sauce.

Tips:

  • Choose the right cut of pork tenderloin: Look for a tenderloin that is about 1 pound in weight and has a uniform thickness. This will ensure that it cooks evenly.
  • Sear the pork tenderloin before roasting: Searing the pork tenderloin in a hot skillet before roasting will help to create a flavorful crust and lock in the juices.
  • Use a meat thermometer to check the internal temperature of the pork tenderloin: The pork tenderloin is done cooking when it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork tenderloin rest before slicing: Letting the pork tenderloin rest for 10 minutes before slicing will help to redistribute the juices and prevent them from running out.
  • Serve the pork tenderloin with your favorite sides: Some popular sides for pork tenderloin include roasted vegetables, mashed potatoes, and green beans.

Conclusion:

Pork tenderloin is a delicious and versatile cut of meat that can be cooked in a variety of ways. This recipe for pork tenderloin with sauteed apples and leeks is a great option for a special occasion meal or a weeknight dinner. The pork tenderloin is seared and then roasted until it is cooked through, and the apples and leeks are sauteed in butter until they are tender. The combination of flavors and textures in this dish is sure to please everyone at your table.

Related Topics