Ingredients:
Marmellata di Stagione
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
Cooking Instructions:
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Coat a medium saucepan with Bellucci extra virgin olive oil and place over medium heat.
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Add the onion and shallot and cook until the vegetables are soft.
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Add the plums and peaches and continue to cook until the fruit begins to soften.
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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.
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Serve slightly warm or refrigerate and reheat when needed.
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Preheat a grill pan or outdoor grill to medium-high heat.
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Brush the pork tenderloin with a light coating of Bellucci extra virgin olive oil and season with salt and pepper.
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Place the pork on the grill and cook for about 12 minutes, turning every 2-3 minutes until the internal temperature reaches 145℉.
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Remove the tenderloin to a cutting board and let rest 10 minutes.
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Slice on the diagonal and serve with warm fruit jam.
