You are here: Home » Recipes » Pan-Seared Pork Tenderloin with Apples and Onions Pan-Seared Pork Tenderloin with Apples and Onions Recipe by American Profile Yield 8 servings A festive pork dish, perfect for holiday dinners. PrintEmail Ingredients 1/4 cup all-purpose flour2 (2-pound) whole pork tenderloins1 tablespoon seasoned salt1/4 cup peanut oil2 tablespoons unsalted butter1 teaspoon extra-virgin olive oil1 teaspoon dark brown sugar1 teaspoon grated lemon zest1 teaspoon lemon juice1/4 cup apple juice or apple cider2 teaspoons orange marmalade, or 1 1/2 teaspoons sugar, plus 1/4 teaspoon grated orange zest1/4 teaspoon ground nutmeg2 large tart apples, such as Granny Smith, peeled and chopped (about 1 pound total)2 large red onions, peeled and chopped (about 3 cups) Instructions 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.