I made a new pork tenderloin recipe tonight, loosely based on this recipe. It was super-tender and juicy, and the sauce was nicely balanced. I served it with creamy parmesan risotto and some steamed green beans. It was yummy! (The picture is awful - my battery went out right as I was trying to get a decent pic!)
Roasted Pork Tenderloin
2 lbs pork tenderloin
2 1/2 Tbsp olive oil
kosher salt and pepper
1 large onion, thinly sliced
1/2 - 1 cup white wine
2 Tbsp apricot preserves
zest of 1 orange (I used a clementine, since it was what I had)
splash of balsamic vinegar
Preheat oven to 450 degrees F. In an oven-safe skillet, heat up 1 Tbsp of olive oil. Salt and pepper the tenderloin, transfer to skillet, and brown on all sides. Transfer the skillet to the oven and roast 15-20 minutes, or until meat is done (I heated mine to 150, but the powers that be recommend you heat it to at least 160). Remove from oven and let rest for 10 minutes. Transfer to a cutting board/platter at this point.
Meanwhile, heat the remaining 2 1/2 Tbsp olive oil in another skillet on medium high heat. Add the sliced onions, and cook for a few minutes. Turn the heat down to medium low, and let the onions continue to cook for about 20 minutes, stirring occasionally. Remove from heat.
Once you have removed the tenderloin from the skillet, place the skillet over medium-high heat, and add the wine to deglaze the pan. Add the apricot preserves, onions, zest, and balsamic, and let cook on medium-low heat for 5-10 minutes (until sauce reaches desired consistency).
Slice tenderloin and top with sauce. Serve immediately.