Pan-Seared Port Tenderloin in Tomato Sauce

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“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.”

Ingredients Nutrition

  • 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


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

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