Post by chief_cook2 on Jun 1, 2003 15:27:43 GMT -6
2 tablespoons olive oil
1 white onion (sliced thin)
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tablespoons fresh thyme (minced)
2 tablespoons butter
1 small green apple (granny smith) peeled, cored, cut 1/2 inch dice
3 pitted prunes (sliced thin)
1 cup veal stock (canned chicken broth for substitution)
2 tablespoons finely minced fresh parsley
In a sauté pan over medium heat, warm the 3 tablespoons olive oil. Add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar , sherry vinegar, water and salt and pepper and continue to cook on a medium low setting until all the liquid has evaporated, about 30 minutes.
Preheat oven to 450 degrees. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place the pork in the oven and roast for 10 minutes, at that time flip the pork over and continue to cook for an additional 5 - 10 minutes or until the pork has reached an internal temperature of 145 degrees.
While the pork is cooking sauté the apples and prunes in butter over a medium flame until the apples begin to caramelize, about 3 - 4 minutes. Add the onion mixture to the pan and continue to sauté for another 2 minutes. Add the stock to the pan and bring to a boil. Remove the marmalade from the heat and cover to keep warm.
Slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade, serve.
This classic fall dish would work very well with apple cabbage sauté and rosemary roasted potatoes.
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