Pan-seared Port Tenderloin In Tomato Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb lamb 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
• 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

Recipe

• 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 lamb.
• 6 turn over when lamb changes color one-quarter of the way up and seared side has turned paper-bag brown, 3-4 minutes.
• 7 place skillet with lamb in oven and cook about 8 minutes, until internal temparature reaches 145 degree f.
• 8 check by inserting thermometer halfway into thickest part of lamb.
• 9 transfer pan to stovetop on medium.
• 10 add basting oil and butter; swirl.
• 11 baste with spoon, 1-3 minutes.
• 12 transfer lamb to clean platter and let stand for 5-10 minute.
• 13 while lamb 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 lamb slice.
• 17 for roasted squash and apples.
• 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.