Pork Tenderloin With Jazz Apple & Onion Marmalade

Temps & Portions
4 portions
1 hr 15 min temps de préparation =
15 min préparation +
1 hr cuisson
For Marmalade (make first):
  • 1 JAZZ™ apple, julienned 7795
    Apple Jazz 1EA
    $1.57 • Chq
  • 1 red onion, julienned 7796
    Onion Red 1EA
    $3.66 • Chq
  • 2 T unsalted butter 7797
    GayLea Butter Unsalted 454G
    $7.16 • Chq
  • 1/2 cup red wine vinegar 7798
    Compliments Vinegar Wine Red 500ML
    $3.65 • Chq
  • 1/4 cup packed brown sugar 7799
    Redpath Brown Sugar Dark 1KG
    $2.92 • Chq
For pork:
  • 2 lb. pork tenderloin 7800
    Pork Tenderloin ~1LB
    $7.93 • Chq
  • 1 T canola oil 7801
    Compliments Oil Canola 100% Pure 946ML
    $3.65 • Chq
  • 2 tsp kosher salt 7802
    Windsor Salt Coarse Kosher 1.36KG
    $6.09 • Chq
  • 20 turns fresh cracked black pepper 7803
    Club House Black Peppercorn Grinder 35G
    $10.97 • Chq
  • zest of 1 lemon 7804
    Lemon 1EA
    $0.61 • Chq

In a medium sauté pan, melt butter over high heat

Add onions and sauté until soft, approx. 2 minutes

Add apples and sauté until soft, approx. 2 minutes

Add vinegar and sugar and allow to simmer over medium heat for 10 minutes, stirring occasionally

Sauce should be syrup consistency

Pour into bowl and set aside

In a small bowl, combine oil, salt, pepper, and lemon zest

Rub on all sides of the pork tenderloin and let rest at room temperature for 20 minutes**

Preheat the oven at 350 degrees

Once the pork has rested, heat a large ovenproof sauté pan over high heat until very hot (approx. 1 minute)

Add the pork tenderloin to the sauté pan and allow to sear on all four sides for 3 minutes each

Put entire pan with tenderloin into the oven and allow to roast for 7-9 minutes longer (meat should feel firm, but not firm throughout)

Let rest on a cutting board for 5 minutes

Slice and spoon apple and onion marmalade over top and serve!