View cart background image
Free Shipping Over $49

Roast Pork Tenderloin with Apple-Onion Marmalade

Source: Casual Cuisines of the World - Bistro
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  1 Hour
Total Time:  1 Hour 15 Minutes
  4 servings
When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork -- the tenderloin -- is now the basis for myriad sophisticated dishes.
3 tablespoons plus 1/4 cup olive oil
1 white onion, thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
1 cup water
salt and freshly ground pepper
2 pork tenderloins, about 3/4 lb each
2 fresh thyme sprigs
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 cup  veal stock or chicken stock
2 tablespoons finely chopped fresh parsley
Other necessary recipes:
Chicken Stock Veal Stock
Roast Pork Tenderloin with Apple-Onion Marmalade Recipe at
In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.

Preheat an oven to 450 degrees F.

Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour the 1/4 cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.

Place the pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.

While the pork is cooking, in a large saute pan over medium heat, melt the butter. Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to saute until the flavors have blended, 2-3 minutes longer.

Add the stock to the pan and bring to a boil. Immediately remove from the heat and cover to keep warm.

When the pork is done, transfer it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices 1/2-inch (12 mm) thick. Arrange the pork slices on a warmed serving platter.

Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tasty Pork Tenderloins
 Saucy Pork Mains
Nutrition Facts per Serving
Yield:   4 servings
Calories: 526
Fat. Total: 35g
Fiber: 1g
Carbohydrates, Total: 13g
Sodium: 138mg
% Cal. from Fat: 60%
Cholesterol: 126mg
Protein: 38g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Michele, ZZ Reviewed: 10/02/2006
Very easy, and very good! Apple-onion marmalade keeps very well, and works with lots of other meats. Just excellent every time, a real keeper!
99 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards


Who doesn't? Get recipes now.