Roasted Pork Tenderloin With Kumquat-Jalapeño Marma

Name: Roasted Pork Tenderloin With Kumquat-Jalapeño Marmalade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups kumquats, 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 tenderloins

Servings: persons

1
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon 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. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
2
Preheat oven to 350u00b0F. 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 145u00b0F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
3
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups kumquats, 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), and more.

Yes, Roasted Pork Tenderloin With Kumquat-Jalapeño Marmalade falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pork Tenderloin With Kumquat-Jalapeño Marmalade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions