You are here: Home » Recipes » Pan-Seared Pork Loin with Apples and Onions Pan-Seared Pork Loin with Apples and Onions Recipe by American Profile Yield 12 servings PrintEmail Ingredients 1/4 cup all-purpose flour2 (2-pound) whole pork tenderloins1 tablespoon seasoned salt1/4 cup peanut oil2 tablespoons unsalted butter1 teaspoon lemon-flavored or extra-virgin olive oil1 teaspoon packed dark brown sugar1 teaspoon grated lemon rind1 teaspoon lemon juice1/4 cup apple juice or apple cider2 teaspoons orange marmalade (or 1 1/2 teaspoons sugar and 1/4 teaspoon grated orange rind)1/4 teaspoon ground nutmeg2 large tart apples, such as Granny Smith, peeled and chopped (about 1 pound total)3 cups chopped red onion Instructions Preheat oven 425F. Place flour in a shallow pan, and coat pork evenly with the flour. Shake of excess flour and sprinkle seasoned salt evenly over all. Heat oil in a large skillet over high heat until hot. Add the pork and cook until richly browned on all sides. Place in a 13-inch by 9-inch baking pan and bake 15 minutes. Reduce heat to 325F and cook 22 to 25 minutes or until temperature reaches 165 degrees F when tested with an instant-read thermometer. Melt butter and olive oil in a large skillet over medium-high heat. Add sugar, lemon rind and juice, apple juice, marmalade and nutmeg. Stir until well blended. Add apples and onions. Reduce heat to medium and cook 20 to 25 minutes or until apples are tender and onions are turning brown, stirring frequently. When meat is cooked, place on cutting board and let stand 10 minutes before slicing into 1/2 inch slices. Tent with a sheet of foil to keep warm, if desired. Recipe by Michaela Rosenthal, Woodland Hills, Calif.