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