Roasted Pork Tenderloin with Kumquart-Jalapeno Marmalade |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 cups kumquarts, stemmed, quartered, seeded | 3 tablespoons vegetable oil, divided | 4 small shallots, chopped (about 1/2 cup) |
| 1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup) | 3 tablespoons minced seeded jalapeno chiles, divided | 1/2 cup dried apricots, chopped |
| 3/4 cup water | 3/4 cup sugar | 3/4 teaspoon kosher salt |
| 2 1-pound pork tenderlions | ||
| 1 | Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablspoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeno. 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 jalapeno. |
| 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. |
| 3 | Cut pork into 1/2-inch-thick slices. Serve with warm marmalade. |