We had this version of roasted pork tenderloin for dinner tonight. The zesty flavor of the kumquats with the sweetness of the apricots and spiciness of the jalapeno complimented the roasted pork very well. I also added some dried cranberries to this recipe for some festival color and added sweetness to the dish. Served it with mashed potatoes and a brussels sprouts recipe from the Mayo Clinic. Pork Tenderloin recipe was from Bon Appétit.
2 cups kumquats, stemmed, quartered, seeded
3 tablespoons vegetable oil, divided
4 small shallots, chopped (about 1/2 cup)
1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
3 tablespoons minced seeded jalapeño chiles, divided
1/2 cup dried apricots, chopped
3/4 cup water
3/4 cup sugar
3/4 teaspoon kosher salt
2 1-pound pork tenderloins
Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)Preheat oven to 350°F. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade on the side.
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