Whisk together the chicken broth, maple syrup, and Dijon mustard. Set aside.

Preheat the oven to 400ºF.

Pat the pork tenderloin dry. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper. Use your hands to ensure the pork is evenly coated with salt and pepper.

Heat 1 tablespoon of extra virgin olive oil in a large, oven-proof skillet over medium-high heat. Add the pork tenderloin and cook without moving for 2 to 3 minutes. Flip and cook for 2 to 3 minutes until browned on both sides. Transfer to a plate.

If needed, add 1 teaspoon of extra virgin olive oil to the skillet and turn the heat to medium. Add the sliced leek and fennel and cook for 3 to 5 minutes until they soften. Season lightly with salt.

Add the minced garlic and diced apple. Sauté for 2 to 3 minutes.

If using, add the sweet vermouth or white wine to the skillet. Bring to a boil and simmer for 2 to 3 minutes.

Add the prepared sauce and bring to a boil for 1 minute. Turn off the heat.

Place the pork tenderloin on top. Transfer to the oven for 12 to 15 minutes or until the pork reaches your desired internal temperature. I recommend cooking the pork to 135ºF.

Remove the skillet from the oven. Transfer the pork to a cutting board and tent with foil.

Taste the leeks and apples in the skillet and add more salt and pepper if needed.

Slice the pork tenderloin into medallions. Arrange them on a serving platter and spoon the leeks, fennel, and apples around them. Garnish with reserved fennel fronds. Serve with rice pilaf, mashed potatoes, roasted squash, or sautéed vegetables. Enjoy!