Pork Loin W/Apple Marmalade


Pork Loin W/Apple Marmalade

Light, full of flavor and easy to make.


Serves 4


3 tablespoons olive oil
1 white onion, thinly sliced
1/3 c balsamic vinegar
1/3 c sherry vinegar
1 c water
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 small green apple, peeled, cored and cut into 1/2-inch cubes
3 pitted prunes, thinly sliced
1 c veal stock or chicken stock
2 tablespoons finely chopped fresh parsley
2 pork tenderloins, about 3/4 lb each
¼ cup olive oil
2 tbsp. fresh thyme, chopped

1. In a sauté pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes.

2. In a large sauté pan over medium heat, melt the butter. Add the apples and prunes and sauté until slightly soft and caramelized, about 3-5 minutes. Add the onion mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer. And the stock to the pan and bring to a boil. Remove from heat, stir in the fresh parsley and cover to keep warm.

3. Rub salt and pepper to taste on all sides of the tenderloins. Sprinkle with thyme and put into a zip top bag. Pour the 1/4 cup olive oil over the top and allow to marinate for up to 8 hours.

4. When ready to cook, preheat the oven to 450° or a gas grill to medium high

Oven: Place the tenderloins in a pan and put it into the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.

Gas grill: Place the tenderloins on the grill and cook for 5 minutes. Turn and cook for 5 more minutes. Continue to cook and turn for up to 10 minutes or until pork is firm and pale pink in the center.

When the pork is done, transfer it to a cutting board, tent with aluminum foil and let rest for 5 minutes. Then, using a sharp knife cut the pork tenderloins into slices 1/2-inch thick on an angle.

Divide the corn hash among four plates, top with 3-4 slices of pork, then spoon the warmed marmalade mixture over the pork.

You can make the Apple Marmalade ahead of time, just refrigerate and warm slightly before serving.

Fire it up!

Chef Eric

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