Ingredients: |
Ingredients: Pork Tenderloin:
2 pork tenderloins (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
Dried Cherry-Port Sauce with Onions and Marmalade:
1 teaspoon vegetable oil
1 large onion, halved and sliced 1/2 inch thick (about 1 1/2 cups)
3/4 cup of port
3/4 cup dried cherries (may substitute dried cranberries)
2 tablespoons orange marmalade
3 tablespoons unsalted butter, cut into three pieces
Table salt
Ground black pepper
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Directions: |
Directions:Preheat oven to 400 degrees and adjust oven rack to middle position. Sprinkle tenderloins evenly with salt and pepper; rub seasoning into meat. Heat oil in 12" skillet over medium-high heat until smoking. Place both tenderloins in skillet; cook until well browned; 45 to 60 seconds. Repeat until all sides are browned. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet for making sauce); roast until internal temperature registers 135 to 140 degrees on instant-read thermometer; 10 to 16 minutes. Begin pan sauce while meat roasts.
Transfer tenderloins to cutting board and tent loosely with foil and continue making pan sauce; let meat rest until internal temperature registers 145 to 150 degrees, eight to 10 minutes. Cut tenderloins crosswise into 1/2"-thick slices, arrange on platter or individual plates and serve with sauce.
For the sauce:
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; five to seven minutes. (If drippings are browning too quickly, add two tablespoons water and scrape up browned bits with wooden spoon). Set skillet off heat.
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; four to six minutes. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 cup; two to four minutes longer. Off heat, whisk in orange marmalade and butter, one piece at a time. Adjust seasonings with salt and pepper. |
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