Pan-Seared Oven-Roasted Pork Tenderloins | America's Test Kitchen

Ingredients

• 1 teaspoon vegetable oil
• 1 large onion , halved and sliced 1/2 inch thick (about 1/2 cups)
• 3/4 cup port
• 3/4 cup dried cherries
• 2 tablespoons orange marmalade
• 3 tablespoons unsalted butter , cut into 3 pieces
• 24 ounces pork tenderloins , (2 loins, 12 to 16 ounces each), trimmed of fat and silver skin
• 1 1/4 teaspoons kosher salt
• 3/4 teaspoon ground black pepper
• 2 teaspoons vegetable oil