Roast Pork Tenderloin With Apple-Onion Marmalade

"When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. These days, advanced farming techniques produce meat that is far more tender and lean than the original. The best part of the pork - the tenderloin - is now the basis for a myriad of sophisticated dishes - I hope you enjoy this one -"
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Ready In:


  • 3 tablespoons olive oil
  • 14 cup olive oil
  • 1 white onion, sliced
  • 13 cup balsamic vinegar
  • 13 cup sherry wine vinegar
  • 1 cup water
  • salt & freshly ground black pepper
  • 2 pork tenderloin, about 3/4 lb, each
  • 2 fresh sprigs thyme
  • 2 tablespoons unsalted butter
  • 1 small green apple, peeled cored, and cut into 1/2 inch cubes
  • 3 pitted prunes, thinly sliced
  • 1 cup veal stock or 1 cup chicken stock
  • 2 tablespoons fresh parsley, finely chopped


  • In a saute pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and saute 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. Set aside.
  • Preheat oven to 450°F.
  • Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan. Pour 1/4 cup olive oil over the top. Place 1 sprig thyme on each tenderloin.
  • Place pan in the oven and roast the pork for 10 minutes. Turn the pork over and roast until firm and pale pink in the cnenter when cut with a knife, about 20 minutes longer.
  • While the pork is cooking, in a large saute pan, over medium heat, melt the butter. Add the apples and prunes,and sauté until slightly soft and caramelized, 3-5 minutes. Add the onion marmalade mixture to the pan and continue to sauté until the flavors have blended, 2-3 minutes longer.
  • Add the stock to the pan, and bring to a boil. Immediately remove from the heat and cover to keep warm.
  • When the pork is done, transfer to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut he pork tenderloins into slices 1/2 inch thick. Arrange the pork slices on a warmed serving platter.
  • Spoon the warm marmalade mixture over the pork. Sprinkle with the parsley and serve immediately.

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