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Pork Tenderloin w/Onion Apple Marmalade

Source of Recipe

Tante Marie's Cooking School


Recipe Introduction

This is a wonderful, warming, comfort-food recipe that is so easy to make. The prep is simple enough for a family meal, but the flavor is impressive enough for company. It reheats beautifully.

Recipe Link: www.tantemarie.com/recipes/meat/tenderloin.html

List of Ingredients

2 medium yellow onions, halved and thinly sliced
1/3 cup balsamic vinegar
1/3 cup sherry vinegar
coarse salt and freshly ground pepper
1/2 tsp. ground ginger
1/2 tsp. ground allspice
2 Tbs. mustard seeds
2 small green apples, peeled, cored and cut into 1/2 inch cubes
4 lbs. pork tenderloin
2 Tbs. butter
1 Tbs. vegetable oil
1 cup chicken stock
2 Tbs. finely chopped fresh parsley




Recipe

Place the olive oil and the onion in a medium-size saute pan over medium high heat. Cook for about 20 minutes, stirring occasionally, until the onions are golden. Add the balsamic vinegar, sherry vinegar, with salt and pepper to taste and cook another few minutes. Add the apples, with the ground ginger, ground allspice and whole mustard seeds. Cook another 10 to 15 minutes. Set aside.

Trim the silver skin and any fat from the pork tenderloins. Tie them at one-inch intervals. Season them with salt and pepper. Place them in a roasting pan in a 375 degree oven and roast until a thermometer inserted in the middle of the meat reads 150 degrees, about 20 minutes.

Remove the meat from the oven and let rest 5 minutes. Remove the strings. Add the chicken stock to the roasting pan and boil it. Add the onion-apple mixture and cook, stirring, 3 to 4 minutes. Taste and add salt and pepper to taste. Slice the pork into 3/4 inch rounds, and serve covered with the apple-onion mixture. Sprinkle with parsley.

Serves 8.