�Enhanced� pork�pork that has been injected with water, salt, and sodium phosphate�does not brown well, owing to its 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. (Note that the U.S. Department of Agriculture suggests a final temperature of 160 degrees. The choice is yours, but we find 160-degree pork to be unpalatable.) The recipe will work in a nonstick or a traditional 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.
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
Recipe
1. Adjust an oven rack to the middle position; heat the oven to 400 degrees. Sprinkle the tenderloins evenly with the salt and pepper; rub the seasoning into the meat. Heat the oil in a 12-inch skillet over medium-high heat until smoking. Place both tenderloins in the skillet; cook until well browned, about 3 minutes. Using tongs, rotate the tenderloins 1/4 turn; cook until well browned, 45 to 60 seconds. Repeat until all sides are browned, about 1 minute longer. Transfer the tenderloins to a rimmed baking sheet and place in the oven (reserve the skillet if making a pan sauce); roast until the internal temperature registers 135 to 140 degrees on an instant-read thermometer, 10 to 16 minutes. (Begin the pan sauce, if making, while the meat roasts.)
2. Transfer the tenderloins to a cutting board and tent loosely with foil (continue with the pan sauce, if making); let rest until the internal temperature registers 145 to 150 degrees, 8 to 10 minutes. Cut the tenderloins crosswise into 1/2-inch-thick slices, arrange on a platter or individual plates, and spoon the sauce (if using) over; serve immediately.
Dried Cherry-Port Sauce with Onions and Marmalade
Makes enough to sauce 2 tenderloins
The flavors in this sauce are especially suited to the winter holiday season.
1 teaspoon vegetable oil
1 large onion, halved and sliced 1/2 inch thick, (about 1 1/2 cups)
I cup port
I cup dried cherries
2 tablespoons orange marmalade
3 tablespoons unsalted butter, cut into 3 pieces
Salt and ground black pepper
1. Immediately after placing the pork in the oven, add the oil to the still-hot skillet, swirl to coat and set the skillet over medium-high heat; add the onion and cook, stirring frequently, until softened and browned around the edges, 5 to 7 minutes. (If the drippings are browning too quickly, add 2 tablespoons water and scrape up the browned bits with a wooden spoon.) Set the skillet aside off the heat.
2. While the pork is resting, set the skillet over medium-high heat and add the port and cherries; simmer, scraping up the browned bits with a wooden spoon, until the 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 the heat, whisk in the orange marmalade and butter, one piece at a time. Adjust the seasonings with salt and pepper to taste.