Roast Pork Tenderloin with Apple-Onion Marmalade

Serves 8

• 6 T good quality olive oil
• 2 yellow onions, thinly sliced
• 2/3 c balsamic vinegar
• 2/3 c sherry vinegar
• 2 c chicken stock
• Kosher salt & freshly ground pepper
• 2 pork tenderloins
• 4 fresh thyme sprigs
• 4 T unsalted butter
• 2 Granny Smith apples cut into ½ cubes
• 4 T dried sweet cherries
• 1-2 T brown sugar as needed
• 1-2 T chicken stock or as needed
• 4 T parsley

Heat 6 T oil in sauté pan over medium heat. Sauté onions until golden brown, about 5 minutes. Add balsamic, sherry vinegar, stock and salt & pepper to taste. Simmer until liquid has mostly evaporated and onions are very soft, about 45 minutes. Set aside. Preheat oven to 450F. Rub tenderloins with olive oil and season with salt and pepper. Make slits in the pork and tuck in thyme sprigs. Place in a roasting pan and cook for ten minutes, turn and roast until interior is pale pink (130°), about eight minutes more. While pork is cooking, melt butter in sauté pan and add apples and cherries. Sauté until slightly soft and caramelized, about five minutes. Add onion marmalade to the pan and cook 3-5 minutes longer. Add brown sugar if desired and correct consistency with chicken stock. Remove from heat, cover and keep warm. Let pork rest, covered, 5 minutes. Slice into ½ pieces, spoon marmalade over pork and sprinkle with parsley.

Serve with French Rabbit Pinot Noir.

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