2 tsp. orange marmalade, or 1½ tsp. sugar, plus ¼ tsp. grated orange zest
¼ tsp. ground nutmeg
2 large tart apples, such as Granny Smith, peeled and chopped (about 1 lb. total)
2 large red onions, peeled and chopped (about 3 cups)
Instructions
Preheat oven to 425°F. Place flour in a shallow pan and coat pork evenly. Shake off excess and sprinkle seasoned salt evenly over pork.
Heat oil in a large skillet over high heat. Add pork and cook until richly browned. Place in a 13x9-inch baking pan and bake 15 minutes. Reduce heat to 325°F and cook 22-25 minutes, until internal temperature reaches 165°F 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, 20-25 minutes, stirring frequently.
Remove cooked tenderloins to a cutting board and let stand 10 minutes before slicing into ½ inch slices. Tent with a sheet of foil to keep warm, if desired.
Serving
Suggestions
Place sliced pork onto a heated platter and spoon apples and onions down the side.
Originally Submitted
7/5/2008
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