Pork Tenderloin with JAZZ™ Apple & Onion Marmalade
INGREDIENTS
- For the marmalade
- 1 JAZZ™ apple, julienned
- 1 red onion, julienned
- 2 tbsp unsalted butter
- 1/2 cup red wine vinegar
- 1/4 cup packed brown sugar
- For the Pork
- 1 kg pork tenderloin
- 1 tbsp canola oil
- 2 tsp kosher salt
- 20 turns fresh cracked black pepper
- zest of 1 lemon
METHOD
For the marmalade
- In a medium sauté pan, melt butter over high heat
- Add onions and sauté until soft, approx. 2 minutes
- Add JAZZ™ 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
For the Pork
- 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 170 degrees Celsius
- 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!
**It is important to rest your pork for at least 20 minutes to allow to come to room temperature. This allows the pork to cook evenly throughout.