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Pork Tenderloin with Sauteed Apples and Leeks
Ingredients
  • 2 pork tenderloins (1 ½ 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
  • ½ teaspoon fennel seeds
  • 3 Gala apples, cored and cut into ¼-inch-thick slices and halved crosswise
  • 1 tablespoon honey
  • 1 teaspoon sherry vinegar or red-wine vinegar
Steps
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