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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
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