Pan-Seared Oven-Roasted Pork Tenderloins

Name: Pan-Seared Oven-Roasted Pork Tenderloins
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

www.americastestkitchen.com

How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?

Keywords

Main Courses
Pork

View full recipe on www.americastestkitchen.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.

Share this recipe:

Cooking tools:

Instant-read thermometer
Skillet
Baking sheet
Tongs
Wooden spoon
Oven
Stove
Chef's knife
Cutting board
Aluminum foil
Whisk
Measuring spoon
Measuring cup
Serving platter
Plate

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