Pan-Seared Pork Tenderloin with Apples and Onions
- Yield 8 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 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)
- Preheat oven to 425F.
- Place flour in a shallow pan and coat pork evenly. Shake off excess and sprinkle seasoned salt evenly over pork.
- 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.
- 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.
- 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.
- To serve, place sliced pork onto a heated platter and spoon apples and onions down the side.
Recipe by Michaela Rosenthal, Woodland Hills, Calif.