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.

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