Pan-Seared Port Tenderloin in Tomato Sauce

"I got this recipe from a Wagman's magazine. I've made it few times and my husband loves it. It is served with Roasted Squash and Apples. Pair it with light red wine and you'll have the perfect dinner."
 
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Ready In:
50mins
Ingredients:
12
Serves:
4
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ingredients

  • 1 lb pork tenderloin, cut diagonally into 4 pieces
  • 1 tablespoon pan searing flour
  • salt and pepper
  • 1 cup smooth marinara sauce
  • 1 tablespoon olive oil
  • 1 tablespoon basting oil
  • 1 teaspoon butter
  • for the roast apple and squash

  • 2 cups of clean and cut butternut squash (1 inch dice)
  • 2 large granny smith apples (i inch dice)
  • 2 tablespoons basting oil
  • salt and pepper
  • 3 tablespoons lavender honey
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directions

  • Preheat oven to 350 degrees F.
  • Pound each piece of port using flact side of meat mallet, flattening slightly.
  • Dust port with pan-searing flour and pat off excess.
  • Heat olive oil in ovenproof skillet on stove to on medium high until oil faintly smokes.
  • Add pork.
  • Turn over when pork changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
  • Place skillet with pork in oven and cook about 8 minutes, until internal temparature reaches 145 degree F.
  • Check by inserting thermometer halfway into thickest part of pork.
  • Transfer pan to stovetop on medium.
  • Add basting oil and butter; swirl.
  • Baste with spoon, 1-3 minutes.
  • Transfer pork to clean platter and let stand for 5-10 minute.
  • While pork is resting, heat sauce in small saucepan on medium.
  • Pool 1/4 cup warmed sauce on each plate.
  • Top with Roasted Squash and Apples (Directions Follows).
  • Top with pork slice.
  • FOR ROASTED SQUASH AND APPLES.
  • Preheat oven to 450 degrees F.
  • In a large bowl, toss apples and squash with basting oil
  • Season to taste with salt and pepper.
  • Roast in oven on center rack about 20 minutes.
  • Remove from oven and drizzle with honey.

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