Pan-Seared Oven-Roasted Pork Tenderloins

Name: Pan-Seared Oven-Roasted Pork Tenderloins
Ingredients: 1 teaspoon, vegetable oil; 1 large, onion, halved and sliced 1/2 inch thick (about 1/2 cups); 3/4 cup, port; 3/4 cup, dried cherries; 2 tablespoons, orange marmalade; 3 tablespoons, unsalted butter, cut into 3 pieces; 24 ounces, pork tenderloins, (2 loins, 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

Main Courses
Pork

Appears in Cook's Illustrated November/December 2004, America's Test Kitchen TV

How could we add flavor and juiciness to this lean, dry, often overcooked cut of meat?

SERVES 4

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