Roasted Pork Tenderloin with Leeks

1 leek, about 5-7 inches of the white-to-pale-green portion, sliced lengthwise
2 tbsp. olive oil (divided)
1 12-oz pork tenderloin
Freshly ground pepper
1/2 tsp. coarse salt
1 tsp. minced fresh herb (your choice)

Put each half-round length of leek flat side down and slice crosswise into 1/8-inch-wide half-rounds. Tumble the pieces by hand to separate the layers (they'll look kind of like wood shavings). With 1 tbsp. olive oil, lightly coat the pork and the bottom of a 5x9-inch baking dish. Grind pepper over the pork and set aside. Mound the leek shavings across the dish bottom in a layer about 2-3 inches wide. Sprinkle the coarse salt and minced fresh herb over the leek mound. Drizzle remaining tbsp. olive oil over the leeks and place the pork on top.

Roast on low to mid-oven rack until the pork reaches an internal temperature of 160 degrees on an instant-read thermometer, about 35 minutes. Remove from the oven and let the meat rest in the baking dish for 10 minutes. Slice the meat, place on a warm platter and spoon leeks on top.

**You can also put this in a crock-pot on low for 8 hours.