Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Ingredients

• 0.5 cup apricot dried chopped
• 1 cup apples i use 2 granny smith apples peeled seeded chopped
• 3 tablespoons jalapeno divided minced seeded
• 0.8 teaspoon kosher salt 
• 2 cups kumquats stemmed seeded quartered
• 2 pound pork tenderloin 
• 0.5 cup shallots chopped
• 0.8 cup sugar 
• 3 tablespoons vegetable oil divided
• 0.8 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• kitchen thermometer

Directions

1. Using on/off turns, finely chop kumquats in processor (do not puree).
2. Heat 1 tablespoon oil in medium saucepan over medium-high heat.
3. Add shallots, apple, and 1 tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes.
4. Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes.
5. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)
6. Preheat oven to 350°F.
7. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat.
8. Sprinkle pork with salt and pepper.
9. Add pork to skillet; brown on all sides, about 10 minutes total.
10. Transfer skillet to oven; roast pork until thermometer inserted into center registers 145°F, about 15 minutes.
11. Remove pork from oven; let stand 10 minutes.
12. Cut pork into 1/2-inch-thick slices.
13. Serve with warm marmalade.