Pork

Pork Tenderloin with Zesty Peach Marmalade

Serves 2-3

• 1 small pork tenderloin
• 1/2 jar Becky’s Zesty Peach Marmalade
• 1 tbsp olive oil
• 1 shallot or small spring onion, thinly sliced
• Vanilla Brine:
• 4 cups hot water
• 1 1/4 tsp vanilla extract
• 1/4 cup sugar
• 1/4 cup kosher salt
• 1 tbsp cracked black peppercorns

1. Brine: Combine ingredients and stir until sugar is dissolved; refrigerate until water cools to 45 degrees or below. Trim any excess fat from the pork and weigh down in brine. The tenderloin should marinate for 4-6 hours in the refrigerator.
2. Remove tenderloin from brine; pat dry and let come to room temperature before cooking.
3. Heat the oil in a heavy skillet and add the tenderloin. Lightly brown the tenderloin on all sides then lower heat slightly and cook covered for about 4-5 minutes or until done.
4. Remove tenderloin from the skillet onto a plate and cover loosely with foil. In the same pan, sauté the sliced shallots or spring onions until soft but not browned and loosen any pieces of pork stuck to the bottom of the pan. Add the Zesty Peach Marmalade and cook on low heat until thickened and warm.
5. Add the tenderloin back into the pan only for a second to coat and meld the flavors. Remove the tenderloin onto a cutting board, slice into 1/2-inch thick medallions; fan out onto serving plate and pour pan sauce over the slices.