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Curious1

Pan-Seared Oven-Roasted Pork Tenderloins with Dried Cherry-Port Wine Sauce with Onions & Marmalade

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Posted to Thread #19223 at 7:10 pm on Oct 20, 2010

The longest recipe title I've posted, it barely fit the subject line.
This was dinner last night with baked sweet potatoes and braised baby turnips and greens.

* Exported for MasterCook 4 by Living Cookbook *

Pan-Seared Oven-Roasted Pork Tenderloins with Cherry-Port Sauce with onions and Marmalade

Recipe By : Cook's Illustrated Nov/Dec 2004
Serving Size : 4 Preparation Time: 0:00
Categories : Main Dish Pork
Sauce


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 12- to 16-oz pork tenderloins, trimmed of fat and silver skin
1 1/4 tsp kosher salt
3/4 tsp ground black pepper
2 tsp vegetable oil

1. Adjust oven rack to middle position; heat oven to 400 degrees.

2. 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, 1 to 1 1/2 minutes.
Using tongs, rotate tenderloins 1/4 turn; 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 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.)

3. 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.

----- Dried Cherry-Port Sauce with Onions and Marmalade (makes enough to sauce 2 tenderloins) -----
1 tsp vegetable oil
1 large onion, halved and sliced 1/2 inch thick
-- (about 1 1/2 cups)
3/4 cup port
3/4 cup dried cherries
2 Tbs orange marmalade
3 Tbs unsalted butter, cut into 3 pieces
table salt and ground black pepper

1. 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.

2. 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.

Comments from CI: "Enhanced" pork-pork that has been injected with water, salt, and
sodium phosphate-does not brown well owing to the extra moisture. We prefer
natural pork tenderloins that have not been injected. Because two are cooked
at once, tenderloins larger than 1 pound apiece will not fit comfortably in
a 12-inch skillet. Time permitting, - season the tenderloins up to 30
minutes before cooking; the seasonings will better penetrate the meat. The
recipe will work in a nonstick or a traditional (not nonstick) skillet. A
pan sauce can be made while the tenderloins rest (recipes follow); if you
intend to make a sauce, make sure to prepare all of the sauce ingredients
before cooking the pork.

Recipe Source: Cook's Illustrated Nov/Dec 2004


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