Roast Pork Tenderloin with Apple-Onion Marmalade

  • Active Time 1h
  • Total Time 1h 15m

Serves 4

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 a myriad of sophisticated dishes.

ingredients

  • 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 pound 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

Companion recipe: Chicken Stock Veal Stock

directions

In a sauté pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste. Cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside.

Preheat 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 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 sauté pan over medium heat, melt the butter. Add the apple and prunes. Sauté until slightly soft and caramelized, about 3-5 minutes. Add the onion marmalade mixture to the pan. Continue to sauté until the flavors have blended, about 2-3 minutes longer.

Add the stock to the pan. Bring to a boil. Immediately remove from the heat. 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 thick. Arrange the pork slices on a warmed serving platter.

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

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 727

nutrition information per serving

526 calories; 35g total fat; 126mg cholesterol; 138mg sodium; 13g carbohydrates; 1g fiber; 38g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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