Pork Tenderloin with Kumquat Marmalade

Since Pork Tenderloin has a relatively bland flavour, pork nowadays being the "other white meat", this lively marmalade helps to enhance the flavours.
In season from November to March, kumquats are best when firm and bright orange in color;

Yield:
Serves 6 to 8
Category:
Pork
Cuisine:
American

INGREDIENTS:

    • 2 1 pound pork tenderloins
    • 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)
    • 2 tablespoons minced seeded jalapeño chiles, divided
    • 1/2 cup dried apricots, chopped
    • 3/4 cup water
    • 1/2 cup sugar
    • 3/4 teaspoon salt

DIRECTIONS:

  1. Slice each kumquat into 4 to 7 thin rings. Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. 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 a small bowl. Stir in remaining tablespoon jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
  2. Heat the oven to 350°F. Heat 2 tablespoons oil in a 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 the center registers 145°F, about 25 minutes. Remove pork from oven; let stand 5-10 minutes.
  3. Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

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