Pork Tenderloin with Seasonal Fruit Marmalade

Marmellata di Stagione

Makes: 1 cup

Serves 4

Fruits such as apples, pears, cranberries, figs or nectarines make great substitutions to reflect seasonal changes

  • 2 tablespoons Bellucci extra virgin olive oil (EVOO)
  • 1 small yellow onion, peeled and finely diced
  • 1 shallot, peeled and diced
  • 8 ripe purple plums, pitted and cut into eighths
  • 2 ripe peaches, pitted and cut into eighths
  • 2 tablespoons balsamic vinegar
  • ½ cup dry red wine (Merlot, Chianti)
  • 2 tablespoons or more honey
  • 1/8 teaspoon fresh thyme, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pork tenderloin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

1. Coat a medium saucepan with Bellucci extra virgin olive oil and place over medium heat

2. Add the onion and shallot and cook until the vegetables are soft

3. Add the plums and peaches and continue to cook until the fruit begins to soften

4. Add the vinegar, wine, honey, thyme, salt and pepper. Cook until the jam has thickened, about 15 minutes. If it starts to look too dry, add a little wine or water. Taste, and if desired, add more honey. The jam should not be too sweet.

5. Serve slightly warm or refrigerate and reheat when needed

6. Preheat a grill pan or outdoor grill to medium-high heat

7. Brush the pork tenderloin with a light coating of Bellucci extra virgin olive oil and season with salt and pepper

8. Place the pork on the grill and cook for about 12 minutes, turning every 2-3 minutes until the internal temperature reaches 145℉

9. Remove the tenderloin to a cutting board and let rest 10 minutes

10. Slice on the diagonal and serve with warm fruit jam

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