Pan seared pork loin with apples and onions recipe

Ingredients

• 1⁄4 cup all-purpose fl our
• Two 2-pound whole pork tenderloins
• 1 tablespoon seasoned salt
• 1⁄4 cup peanut oil
• 2 tablespoons unsalted butter
• 1 teaspoon extra virgin olive oil
• 1 teaspoon dark brown sugar
• 1 teaspoon grated lemon zest
• 1 teaspoon lemon juice
• 1⁄4 cup apple juice or apple cider
• 2 teaspoons orange marmalade or 1½ teaspoons sugar plus 1⁄4 teaspoon grated orange zest
• 1⁄4 teaspoon ground nutmeg
• 2 large tart apples, such as Granny Smith, peeled and chopped (about 1 pound total)
• 2 large red onions, peeled and chopped (about 3 cups)

1. Preheat the oven to 425°F.
2. Place the flour in a shallow pan and coat the pork evenly with the flour. Shake off excess flour and sprinkle the seasoned salt evenly over all.
3. Heat the oil in a large skillet over high heat. Add the pork and cook until richly browned. Place in a 13 × 9- inch baking pan and bake for 15 minutes. Reduce the heat to 325°F and cook for 22 to 25 minutes until the internal temperature reaches 165°F on a meat thermometer.
4. Combine the butter and olive oil in a large skillet over medium- high heat. When the butter is melted, add the brown sugar, lemon zest, lemon juice, apple juice, marmalade, and nutmeg; mix well. Add the apples and onions, reduce the heat to medium, and cook, stirring frequently, until the apples are tender and the onions begin to turn brown, 20 to 25 minutes.
5. Remove the cooked tenderloins to a cutting board and let stand for 10 minutes before slicing into 1⁄2- inch slices. Tent with a sheet of foil to keep warm, if desired.