Pan-Seared Pork Tenderloin with Apples and Onions

  • Yield 8 servings

A festive pork dish, perfect for holiday dinners.



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 extra-virgin olive oil
1 teaspoon dark brown sugar
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1/4 cup apple juice or apple cider
2 teaspoons orange marmalade, or 1 1/2 teaspoons sugar, plus 1/4 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
2 large tart apples, such as Granny Smith, peeled and chopped (about 1 pound total)
2 large red onions, peeled and chopped (about 3 cups)


  1. Preheat oven to 425F.
  2. Place flour in a shallow pan and coat pork evenly.  Shake off excess and sprinkle seasoned salt evenly over pork.
  3. 3. Heat oil in a large skillet over high heat.  Add pork and cook until richly browned.  Place in a 13 by 9 inch baking pan and bake 15 minutes.  Reduce heat to 325F and cook 22 to 25 minutes, until internal temperature reaches 165F on a meat thermometer.
  4. Combine butter and olive oil in a large skillet over medium-high heat.  When butter is melted, add brown sugar, lemon zest and juice, apple juice, marmalade and nutmeg; mix well.  Add apples and onions; reduce heat to medium, and cook until apples are tender and onions begin to turn brown, 20 to 25 minutes, stirring frequently.
  5. Remove cooked tenderloins to a 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.
  6. To serve, place sliced pork onto a heated platter and spoon apples and onions down the side.

Recipe by Michaela Rosenthal, Woodland Hills, Calif.



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