Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
Photo by Brian Leatart

Ingredients

  • ½ cup dried apricots
  • ¾ cup sugar
  • 3 tablespoons jalapeño chiles
  • ¾ cup water
  • 4 small shallots
  • 2 1-pound pork tenderloins
  • ¾ teaspoon kosher salt
  • + 3 more ingredients
    • 3 tablespoons vegetable oil
    • 2 cups kumquats
    • 1 medium Granny Smith apple

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 jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, ...

View full recipe at Epicurious

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