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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
Pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 lb each
2 tbsp fresh thyme (minced)
2 tbsp butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tbsp finely minced fresh parsley
In a saute pan over medium heat, warm the 3 tbsp olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.
Preheat oven to 450. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.
While the pork is cooking saute the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to saute for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.
Slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade, serve. Serves 4
NOTE: This is outstanding with apple cabbage saute and rosemary roasted potatoes.
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ROAST PORK TENDERLOIN WITH APPLE ONION MARMALADE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
2 tbsp olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
Pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 lb each
2 tbsp fresh thyme (minced)
2 tbsp butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tbsp finely minced fresh parsley
In a saute pan over medium heat, warm the 3 tbsp olive oil. Add the onion and saute until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.
Preheat oven to 450. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.
While the pork is cooking saute the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to saute for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.
Slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade, serve. Serves 4
NOTE: This is outstanding with apple cabbage saute and rosemary roasted potatoes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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