2 tbsp olive oil
1 white onion, finely chopped
1/4 cup balsamic vinegar
1/4 cup sherry vinegar
1 cup water
pinch of salt and freshly ground course black pepper
2 pork tenderloins about 1/2 pound each
2 tbsp fresh thyme (minced)
2 tbsp butter
1 small green apple (granny smith) peeled, cored, and cut in 1/2 inch dice
3 pitted prunes, chopped
1 cup veal stock (canned chicken broth for substitution)
6 sprigs fresh parsley, finely chopped
Preheat the oven to 450°F
1. Warm the 3 tbsp of olive oil in a pan over a medium heat. Add the onion and sauté until golden brown, about 5 minutes.
2. Add the balsamic vinegar, sherry vinegar, water, salt and pepper and continue to cook over a medium low setting until all the liquid has evaporated, about 30 minutes.
3. Rub the pork tenderloin with salt, pepper, thyme and olive oil. Place it in the oven and roast for 10 minutes. Flip the pork over and continue cooking for an additional 5 to 10 minutes or until it has reached your way of liking!
4. 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.
5. Add the onion mixture to the pan and continue to sauté for another 2 minutes. Add the stock and bring to a boil.
6. Remove the marmalade from the heat and cover to keep warm.
7. Next, slice the warm pork into 1/2 inch think pieces and place on warm plates. Spoon over apple onion marmalade and serve.