Roast Pork Tenderloin With Apple-Onion Marmalade Recipe
When pork was introduced in France by the Gauls during the rule of the Roman Empire, it was considered a meat fit primarily for the common people. Th
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Cooking tools:
- Saute pan
- Roasting pan
- Oven
- Stove
- Chef's knife
- Cutting board
- Aluminum foil
- Serving platter
- Measuring cup
- Measuring spoon
- Peeler
Ingredients
- 3 tablespoons olive oil
- 1/4 cup olive oil
- 1 white onion, sliced
- 1/3 cup balsamic vinegar
- 1/3 cup sherry wine vinegar
- 1 cup water
- salt
- freshly ground black pepper
- 2 pork tenderloin, about 3/4 lb, each
- 2 fresh sprigs thyme
- 2 tablespoons unsalted butter
- 1 small green apple, peeled cored, and cut into 1/2 inch cubes
- 3 pitted prunes, thinly sliced
- 1 cup veal stock or 1 cup chicken stock
- 2 tablespoons fresh parsley, finely chopped
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