Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Name: Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade
Yield: 6 Servings
Ingredients: 2 cups kumquats, stemmed, quartered, seeded; 3 tablespoons vegetable oil, divided; 4 small shallots, chopped (about 1/2 cup); 1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup); 3 tablespoons minced seeded jalapeño chiles, divided; 1/2 cup dried apricots, chopped; 3/4 cup water; 3/4 cup sugar; 3/4 teaspoon kosher salt; 2 1-pound pork tenderloins

By Mary Corpening Barber and Sara Corpening WhitefordPhotography by Brian Leatart

October 31, 2005

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Recipe notes