2 cups chicken stock
2 tablespoons butter, divided
2 tablespoons salt
2 leeks, well cleaned and slivered
2 sprigs thyme
2 apples, cored and diced
1 bay leaf
1/3 cup brandy or Calvados (apple brandy)
2 1/2 pounds pork tenderloin
1 tablespoon Dijon mustard
3 large leeks, divided
1 cup whipping cream
2 cups peanut or vegetable oil
additional salt
2 tablespoons canola oil, divided

Bring stock, salt, thyme, and bay leaf to boil; stir to dissolve salt. Allow to cool completely, then add pork and let it marinate in the refrigerator at least 2-14 hours. For frizzled leeks: (this may be done 2-3 hours before serving): Cut off the deep green upper sections of 3 leeks. Slice leeks in half lengthwise, then into 2-inch sections. Sliver these sections lengthwise. Clean them well and set aside about 2/3 of them. Thoroughly dry remaining third of the leeks in paper or cotton towels. Heat oil in a saucepan until it reaches 350 degrees on a candy thermometer. Deep-fry the leeks about 1 minute at a time in small batches, removing each batch from oil with a slotted spoon and draining them well on paper towels. Sprinkle with salt while hot. Set aside. To finish the dish: Heat oven to 400 degrees. Remove meat from marinade and pat dry. Melt 1 tablespoon each oil and butter in large skillet over medium-high flame. Brown meat on all sides, transfer to a baking pan, and roast until internal temperature is 145 degrees (or desired doneness), 10-15 minutes. Allow meat to rest, but keep it warm. Meanwhile, in same skillet, melt remaining oil and butter over medium-high flame and sauté 2 slivered leeks about 5 minutes. Add apples and sauté another 8 minutes. Stir in brandy and boil until almost dry, then add mustard and cream. Boil to a sauce consistency, about 8 minutes. Season with salt and pepper. Slice the pork. Spoon sauce onto a platter, arrange pork over sauce, and top with fried leeks. Makes 6-8 servings.