Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Name: Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dried apricots, chopped; 237 milliliters medium Granny Smith apple, peeled, seeded, chopped (about; 3 Tbsps minced seeded jalapeño chiles, divided; 1 teaspoons kosher salt; 473 milliliters kumquats, stemmed, quartered, seeded; 907 grams pork tenderloins; 118 milliliters small shallots, chopped (about; 177 milliliters sugar; 3 Tbsps vegetable oil, divided; 177 milliliters water

Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade is a gluten free and dairy free main course. This recipe serves 6. One serving contains 405 calories, 32g of protein, and 13g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. If you have apricots, shallots, vegetable oil, and a few other ingredients on hand, you can make it. To use up the kumquats you could follow this main course with the Dark Chocolate Mousse with Sugared Kumquats as a dessert.

Instructions

Using on/off turns, finely chop kumquats in processor (do not puree).

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Kumquat

Heat 1 tablespoon oil in medium saucepan over medium-high heat.

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Cooking Oil

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Sauce Pan

Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes.

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Shallot

Apple

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.

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Apricot

Kumquat

Sugar

Water

Salt

Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)

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Marmalade

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Bowl

Preheat oven to 350°F.

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Oven

Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Sprinkle pork with salt and pepper.

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Salt And Pepper

Pork

Add pork to skillet; brown on all sides, about 10 minutes total.

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Pork

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Frying Pan

Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes.

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Pork Roast

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Kitchen Thermometer

Frying Pan

Oven

Remove pork from oven; let stand 10 minutes.

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Pork

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Oven

Cut pork into 1/2-inch-thick slices.

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Pork

Serve with warm marmalade.

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Marmalade

Equipment

Ingredients

Servings:

118milliliters

dried apricots, chopped 237milliliters

medium Granny Smith apple, peeled, seeded, chopped (about 3Tbsps

minced seeded jalapeño chiles, divided 1teaspoons

kosher salt 473milliliters

kumquats, stemmed, quartered, seeded 907grams

pork tenderloins 118milliliters

small shallots, chopped (about 177milliliters

sugar 3Tbsps

vegetable oil, divided 177milliliters

water

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.