Pan-Seared Pork Loin with Apples and Onions
- Yield 12 servings
- 1/4 cup all-purpose flour
- 2 (2-pound) whole pork tenderloins
- 1 tablespoon seasoned salt
- 1/4 cup peanut oil
- 2 tablespoons unsalted butter
- 1 teaspoon lemon-flavored or extra-virgin olive oil
- 1 teaspoon packed dark brown sugar
- 1 teaspoon grated lemon rind
- 1 teaspoon lemon juice
- 1/4 cup apple juice or apple cider
- 2 teaspoons orange marmalade (or 1 1/2 teaspoons sugar and 1/4 teaspoon grated orange rind)
- 1/4 teaspoon ground nutmeg
- 2 large tart apples, such as Granny Smith, peeled and chopped (about 1 pound total)
- 3 cups chopped red onion
- 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.