Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Using on/off turns, finely chop kumquats in processor (do not puree).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionUsing 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, 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 jalapeño. (Can be made 1 day ahead.
Cool, cover, and chill.
Rewarm before serving.).
Preheat oven to 350°F.
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 145°F, about 15 minutes.
Remove pork from oven; let stand 10 minutes.
Cut pork into 1/2-inch-thick slices.
Serve with warm marmalade.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
