Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
6 servings
Source: Bon Appétit November 2005
- 2 cups kumquats, stemmed, quartered, seeded
- 3 tbsp vegetable oil, divided
- 4 small shallots, chopped (about ½ cup)
- 1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
- 3 tbsp minced seeded jalapeño chiles, divided
- ½ cup dried apricots, chopped
- ¾ cup water
- ¾ cup sugar
- ¾ tsp kosher salt
- 2 1-lb pork tenderloins
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tbsp oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tbsp jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, ¾ cup water, sugar, and ¾ tsp salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tbsp jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
Preheat oven to 350ºF. Heat 2 tbsp 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 register 145ºF, about 15 minutes. Remove pork from oven; let stand 10 minutes.
Cut pork into ½-inch-thick slices. Serve with warm marmalades.