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charles harger’s
Pork Tenderloin

& Apple Marmalade

INGREDIENTS
3 tbsp. + 1/4 cup olive oil
1 white onion, thinly sliced

1/3 cup balsamic vinegar
1/3 cup sherry vinegar

1 cup water
salt & freshly ground pepper
2 pork tenderloins (3/4 lb. each)

3 fresh thyme sprigs
2 tbsp. unsalted butter
1 small green apple, peeled, cored, & cut into 1/2
cubes

2 prunes, pitted & thinly sliced
1 cup veal or chicken stock
2 tbsp. fresh parsley, finely chopped

In a sauté pan over medium heat, warm 3 tbsp. olive
oil. Add onion and sauté until golden brown, about
5 minutes. Add the balsamic vinegar, sherry vinegar,
water and salt & pepper to taste. Cook until liquid has
evaporated and onions are very soft, about 45 minutes.
Set aside. Preheat oven to 450°.

Rub salt & pepper to taste on all sides of tenderloins.
Place into a roasting pan. Pour 1/4 cup olive oil over the
top and place 1 thyme sprig on each tenderloin. Place
pan in oven and roast for 10 minutes. Turn the pork over
and roast until firm and pale pink in the center when cut
with a knife, about 10 additional minutes.
While pork is roasting, melt butter in large sauté pan over
medium heat. Add apple and prune and sauté until
slightly soft and caramelized, about 3-5 minutes. Add
onion marmalade mixture to pan and continue to sauté
2-3 minutes longer.
Add stock to pan and bring to a boil. Immediately
remove from heat and cover to keep warm.
When pork is done, transfer to cutting board, cover with from “Men Who Cook, vol. IV”,
aluminum foil and let rest for 5 minutes. Using a sharp originally published 1999
knife cut into 1/2” slices. Arrange slices on a warmed
serving platter and spoon warm marmalade mixture over *information herein reflects facts from the date of publication. The
pork. Sprinkle meat with parsley and serve immediately. chamber makes no claim to the current validity of such, and is
meant solely for entertainment purposes.
Deer Park Chamber of Commerce 31