A few years ago, I was talking with some friends who said they wouldn’t eat tenderloin. This was apparently due in part to the fact that they didn’t like the word “tenderloin.”

They assumed the tenderloin came from a part of the animal that seems particularly unappealing to eat, if you know what I mean. They were mistaken. Just thinking about all of the tenderloin-eating opportunities my friends had missed due to their confusion, well… it made me sad. So in case this same confusion has led you to deprive yourself of tenderloin, allow me to essplain.

Certain symmetrical animals (such as yourself) have 2 tenderloins, which run kind of alongside the spine and are shaped like baseball bats. You can feel them on yourself toward your lower back.

So you have tenderloins. And there are pork tenderloins and beef tenderloins. Chickens have them too. I’m willing to bet my tenderloin-averse friends have eaten many a chicken tender without thinking anything of it.

I also know that my tenderloin-averse friends would eat filet mignon. It’s my personal favorite cut of beef — super lean and with very little fat to cut around or chew — and it’s cut from the tenderloin (little did they know).

And because tenderloin has so little fat, it cooks quickly and easily. When cooked properly, it is, in fact, so tender that you do not need a steak knife to cut it. Actually, you hardly need any knife at all.

It’s a prized cut of beef; therefore, filet mignon and beef tenderloin tend to be expensive. Pork tenderloin, however, can be purchased for less. And it is fabulous.

This is a fast, easy, and verrry delicious recipe for fall, inspired by the jailbird herself, Martha Stewart.

PORK TENDERLOIN WITH APPLES AND LEEKS
2 pork tenderloins (Should be less than 2 pounds total. Where I shop, the tenderloins just come with two in the package. If I could buy just 1, I would.)
1 T or canola oil
Salt & pepper
2 T butter
2 leeks, white and light green parts only, rinsed, halved lengthwise, and cut into 1/2 inch pieces
3 Gala apples, cored and cut into 1/4 inch thick pieces
1 T honey
1 tsp red wine vinegar
Pinch of cinnamon (optional)

Trim tenderloins of excess fat and silver skin. (Silver skin is the connective tissue that runs along the tenderloin cut; it looks like its name. It doesn’t break down with cooking, so it’s best to trim it off before cooking.)

Heat broiler in oven with rack positioned about 4 inches away from the heat. Place tenderloins on a rimmed baking sheet lined with aluminum foil. Rub with canola oil, then season generously with salt and pepper. Broil about 12-14 minutes — flipping tenderloins over halfway through cooking — or until the little man on your meat thermometer gives you a reading of 145 degrees. (What? Your meat thermometer doesn’t have a little man on it? Huh.) Transfer to a plate and cover with aluminum foil. Allow to sit for about 10 minutes.

Meanwhile, in a large skillet, melt butter over medium heat. Add leeks, stir occasionally, and cook until tender, about 7-8 minutes. Add apple slices and cook until they begin to soften, about 5 minutes. Stir in honey, vinegar, and cinnamon. Season with salt and pepper.

Slice pork and serve with the apples and leeks.

Remember that The Unseen People Who Make the Food Rules tell us it is fine for pork to be slightly pink in the middle. And it’s really good this way.

Another note. The apples with their red skins and the pale green leeks look so pretty on the plate together, but if you have picky little eaters who might not like the apple skins so much, you can peel your apples before cutting and cooking them.

xoxo,