It’s called pork tenderloin with apple – onion marmalade but really, it’s more of a conglomeration of apples, caramelized balsamic onions and prunes. This is a wonderful dish for entertaining because beyond tasting out of this world good, the marmalade can be made well ahead of time and just reheated before serving.
This is an often asked for meal at my house and most people have no clue there are prunes in there. It’s all cooked for so long that the prunes disintegrate and all you get is the smoothness they impart along with a bit of sweetness.
My favorite father-in-law has been working himself silly for several days potting up all my new herbs, planting seeds and tossing the ball for Charlie. Yesterday he decided that my lemongrass was potbound and he needed to add some dirt to it.
This morning I looked out the kitchen door and in a wheelbarrow filled with water was my lemongrass. He’d taken it all apart and soaked it so he could break the rootball up and thin the plant. What a job! It was a huge pot and I was planning on starting over with a new pot of lemongrass. Not to be done – it can be rescued. The jury is still out but he’s convinced.
After all that work, he needed to be well fed and this pork with apples and balsamic onions is one of my all-time favorites – his too.
- 3 tablespoons plus ¼ cup olive oil
- 1 white onion, thinly sliced
- ⅓ cup balsamic vinegar
- ⅓ cup sherry vinegar
- 1 cup water
- salt and freshly ground pepper
- 2 pork tenderloins, about ¾ lb each
- 2 fresh thyme sprigs
- 2 tablespoons unsalted butter
- 1 small green apple, peeled, cored and cut into ½-inch cubes
- 3 pitted prunes, thinly sliced
- 1 cup veal stock or chicken stock - I use chicken
- 2 tablespoons finely chopped fresh parsley
- Other necessary recipes:
- Chicken Stock Veal Stock
- 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 an oven to 450 degrees F.
- Rub salt and pepper to taste on all sides of the tenderloins. Place them in a roasting pan.
- Pour the ¼ cup (2 fl oz/60 ml) olive oil over the top. Place 1 thyme sprig on each tenderloin.
- Place the pan in the oven and roast the pork for 10 minutes.
- Turn the pork over and roast until firm and pale pink in the center when cut with a knife, about 10 minutes longer.
- While the pork is cooking, in a large saute pan over medium heat, melt the butter.
- Add the apple and prunes and saute until slightly soft and caramelized, 3-5 minutes.
- Add the onion marmalade mixture to the pan and continue to saute 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 it to a cutting board, cover with aluminum foil and let rest for 5 minutes. Then, using a sharp knife, cut the pork tenderloins into slices ½-inch (12 mm) 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.
This is on my to make for Christmas week when the families are visiting. Yes, I have to start planning ahead. Figure if I start gathering my recipes and set them aside now, life will be less frantic come December.
Oh, Maureen – this has “dinner for my family” written all over it!! We’re eating more-or-less seasonally, which for us means summer foods right now, but this WILL be one of the first dishes I make this autumn. Thank you so much!
I hope you do because as long as your family likes onions, this is a winner of a dish.
I can almost smell them!
It’s really good 🙂
Interesting that you add even sherry vinegar here. I d like to try your recipe in the season when we get thyme again. The apples and prunes must be giving the dish nice acidic notes, love that! How did you end up adding prunes, the approach sounds a tiny bit middle eastern. Ask your father in law for me if he wants take care of my garden jungle?
My father-in-law does a good job and I’m not ready to share just yet 🙂
As I stated in the recipe, I got this from a cookbook and she used the sherry vinegar. I use balsamic and whatever vinegar I have on hand. I haven’t noticed much difference. If there is, I toss in a spoonful of brown sugar.
The combination of the marmalade looks so yummy. You have such a sweet father-in-law, we can’t grow mint in our backyard:(…but finally I have my little boy watering the plants and it’s showing some progress.
I like dishes where you cook the onions for 45 minutes! They develop such great flavor. This looks excellent, and exactly what I’ll be craving in another couple of months. Very nice – thanks.
Yum… Sounds absolutely delicious Maureen!
I’m seeing so many pork recipes on blogs these days, definitely a sign of winter! I love the idea of combining apples and balsamic onions, need to try this 🙂
A great make ahead chutney. I wonder if it could be served with other types of meat. Maybe a grilled chicken breast.
I love marmalade, relishes, pickles and chutneys in a flavour variety. The prunes would make it deliciously rich. I am pinning this to my preserves board. 🙂
I would love to try this pork dish…I am a fan of each one of its ingredients including prunes.
Pork with prunes…. mmmmmmmmmmm. I would add a splash of apple cider rather than the vinegar, which my Peter won’t eat. Lovely recipe Maureen.
Do you loan your father-in-law out? Tell him I would give him a huge feed afterwards as a big thank you! Such a wonderful flavour combo. I can’t remember the last time I cooked a piece of pork. Really must get some!
I hope we’re getting a tour of this garden some time soon?
Lol it will take 2 seconds to take photos of my pots. I could rent him out. 🙂
This sounds gloriously winter to me and I shall try that ‘marmalade’ soonest. Lucky you, not for just having the right father-in-law, but living in Queensland – herbs and seeds are at least a month away in planning in the Southern Highlands, but I have learned what I am going to do with my two pot-bound lemongrass plants: might even have spares to give away at Christmas 🙂 !
Oh! Be still my heart. Balsamic AND sherry vinegars has my taste buds on over drive! This recipe is heaven inspired.
Wonderful combination of flavours! This looks temptingly delicious!
Oh Maureen, HOW good does this look, true!
I am not a big pork eater, but your recipe and photo might convert me now to get more “Pork on my fork” too!
Cheers! Joanne
Yeah, time to get porked, Joanne. 🙂
Bahaaa!! I just read your comment to poor Joanne above! 😛 You are a naughty thing! I love the idea of the soft cooked prunes and apples 🙂
What a wonderful dish. I think prunes and pork are a great combination. Has your favourite FIL put on any weight while he’s been with you? I think if I stayed with you I’d be eating so well I’d gain a few kilos per day xx
Amazing! What an amazing flavour combination!
You’d love it, Lisa!
Oh, I love pork – and apples and prunes too! Most modern pork is too dry for me, but this would be divine with a nice cut of Berkshire wouldn’t it?!
I adore prunes. I don’t know why they are so unfashionable. They’ve got such a beautiful, rich flavour and while you may not be able to discern them in your marmalade, I’m sure they add a beautiful dark treacly sweetness to the caramelised onion and apple. Yum!
I happen to be crazy about conglomerations especially when they are as good as you marmalade sounds. Your pork dish looks wonderful.
This looks so hearty and delicious; absolutely loving the flavor combination too. Sounds wonderful!
Your marmalade sounds so good, great flavors!
What a great meal to say thank you with! Separating a rootbound plant is not easy work, but I would never complain if someone else did it for me. 🙂 Obviously, you were very greatful if this gorgeous meal was your show of appreciation! Can you send your FIL to my house?
He’s nearly finished and then he’s on his way 🙂
Certainly a delicious way to bribe a man and I could do with some pork too! Yum!
This is a great dish 🙂 Thanks so much for stopping by today.
For some reason I never buy pork fillet – no idea why that is. Probably because I always think it will dry out and I haven’t found a recipe I like the look of yet – but this could be the one. The marmalade sounds brilliant.
It’s very good and as long as you don’t overcook the pork, it’s wonderful. Just a hint of pink is fine in pork now and it stays juicy and delicious.
I just love prunes, but I have to hide them in family meals too. So much sweetness, and such a great record indeed!
Can I borrow your father in law? My garden needs prepping for spring and both my arms are still in casts. I’m sure he’ll do a better job than my cats efforts of scratching around in the dirt while I watch 🙂
All he requires is food, are you in?
I as reading this recipe on the way to work the other day. Made me hungry just after breakfast. Delish young lady! I am eager to know what happens to your lemongrass once it has been moved.
It will be interesting. At the moment the lemongrass looks pretty sad 🙂
Pork tenderloin is one of my favorite roasts, and so easy to prepare. And I love the flavors of your marmalade. Good luck with the herbs!
Laura, I hope you try this recipe. I’d love to see what tricks you come up with. The herbs are looking fantastic and the worms are happy. 🙂
Apple and onion marmalade… totally brilliant. I have to try this. 🙂
Ramona, it’s delicious!
Sounds like a great dish as soon as the weather cools a bit here!