Pork tenderloin with apples and leeks
4 servings
45 minutes
Pork tenderloin with apples and leeks is an exquisite dish of European cuisine that combines the tenderness of meat with the fruity sweetness of apples. Historically, the combination of pork and fruits dates back to medieval culinary traditions where sweet-and-sour contrasts were very popular. Grilled meat develops an appetizing crust while its juiciness is preserved through proper cooking techniques. The leek enriched with fennel aroma softens the intensity of flavor, creating harmony with caramelized apples, honey, and sherry vinegar. This dish is perfect for special dinners, highlighting gastronomic sophistication. The presentation includes thinly sliced pork adorned with soft apples and spicy leeks. It pairs wonderfully with light white wines, adding completeness and elegance to the meal.
1
Preheat the grill in the oven.
2
Coat the meat with 1 tablespoon of olive oil, season with salt and pepper. Grill for 12-14 minutes until the internal temperature reaches 60 degrees. Transfer the meat to a plate, wrap it in foil, and let it rest for 10 minutes.
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Meanwhile, heat the remaining olive oil in a large skillet.
- Extra virgin olive oil: 2 tablespoons
4
Cut off the dark green leaves and roots of the leek. Slice the remaining part in half lengthwise and chop it thinly. Add to the pan and sprinkle with fennel seeds. Cook until soft for about 6 minutes. Then add the cored and thinly sliced apples and cook, stirring, for another 3-4 minutes until soft. Remove from heat and stir in honey and vinegar, season with salt and pepper.
- Leek: 2 pieces
- Fennel seeds: 0.5 teaspoon
- Apple: 3 pieces
- Honey: 1 tablespoon
- Sherry vinegar: 1 teaspoon
5
Thinly slice the meat and serve, topping it with apples and leeks.