PAN-SEARED OVEN ROASTED PORT TENDERLOIN

PAN-SEARED OVEN ROASTED PORT TENDERLOIN image

Categories Pork

Number Of Ingredients 11

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Ingredients

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

Steps:

* 1. Adjust oven rack to middle position; heat oven to 400 degrees. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12-inch skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned, 3 minutes. Using tongs, rotate tenderloins 1/4 turn; cook until well browned, 1 to 2 minutes. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer, 10 to 16 minutes. (Begin pan sauce, if making, while meat roasts. Otherwise skip to step 4.) * 2. Immediately after placing pork in oven, add oil to still-hot skillet, swirl to coat, and set skillet over medium-high heat; add onion and cook, stirring frequently, until softened and browned about the edges, 5 to 7 minutes (if drippings are browning too quickly, add 2 tablespoons water and scrape up browned bits with wooden spoon). Set skillet aside off heat. * 3. While pork is resting, set skillet over medium-high heat and add port and cherries; simmer, scraping up browned bits with wooden spoon, until mixture is slightly thickened, 4 to 6 minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 cup, 2 to 4 minutes longer. Off heat, whisk in orange marmalade and butter, one piece at a time. Adjust seasonings with salt and pepper. * 4. Transfer tenderloins to cutting board and tent loosely with foil (continue with pan sauce, if making); let rest until internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut tenderloins crosswise into 1/2-inch-thick slices, arrange on platter or individual plates, and spoon sauce (if using) over; serve immediately.