Pan Seared Pork Tenderloin with Dried Cherry Port Sauce with Onions and Marmalade

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Ingredients

Pork Tenderloin

1. 2 (12 to 16 oz) pork tenderloins, trimmed of fat and silverskin
2. 1 1/4 t kosher salt
3. 3/4 t ground black pepper
4. 2 t vegetable oil

Dried Cherry Port Sauce with Onions and Marmalade

5. 1 t vegetable oil
6. 1 large onion, halved and sliced 1/2 inch thick (about 1 1/2 c)
7. 3/4 c port
8. 3/4 c dried cherries
9. 2 T orange marmalade
10. 3 T unsalted butter, cut into 3 pieces
11. salt
12. pepper

Instructions

Pork Tenderloin

1. Adjust oven rack to middle position; heat oven to 400°F.
2. Sprinkle tenderloins evenly with salt and pepper; rub seasonings into meat.
3. Heat oil in 12 inch skillet over medium-high heat until smoking.
4. 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.
5. Transfer tenderloins to rimmed baking sheet and place in oven (reserve skillet if making pan sauce); roast until internal temperature registers 135°F to 140°F on instant-read thermometer, 10 to 16 minutes.
6. Begin making pan sauce, if making, while meat roasts.

Dried Cherry Port Sauce with Onions and Marmalade

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 T 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.
3. Add any accumulated pork juices and continue to simmer until thickened and reduced to about 1/3 c, 2 to 4 minutes longer.
4. Off heat, whisk in orange marmalade and butter, one piece at a time.
5. Adjust seasonings with salt and pepper.
6. Serve sauce over pork.

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