Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
Succulent pork tenderloin roasted to perfection, served with a vibrant homemade marmalade that combines the sweet-tart flavors of kumquats with spicy jalapeños, apricots, and Granny Smith apple.
Ingredients
- •2 cups kumquats, stemmed, quartered, seeded
- •3 tablespoons vegetable oil, divided
- •4 small shallots, chopped
- •1 medium Granny Smith apple
- •3 tablespoons minced seeded jalapeño chiles
- •½ cup dried apricots, chopped
- •¾ cup water
- •¾ cup sugar
- •¾ teaspoon kosher salt
- •2 pound pork tenderloins
Cooking Instructions
- 1.
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
15 min
- 2.
Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
35 min
- 3.
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.
5 min