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

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Joined: Dec 9, 2005


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

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

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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