INGREDIENTS

• For the marmalade
• 1 JAZZ™ apple, julienned
• 1 red onion, julienned
• 2 tbsp unsalted butter
• 1/2 cup red wine vinegar
• 1/4 cup packed brown sugar
• For the Pork
• 1 kg pork tenderloin
• 1 tbsp canola oil
• 2 tsp kosher salt
• 20 turns fresh cracked black pepper
• zest of 1 lemon

METHOD

For the marmalade

• In a medium sauté pan, melt butter over high heat
• Add onions and sauté until soft, approx. 2 minutes
• Add JAZZ™ apples and sauté until soft, approx. 2 minutes
• Add vinegar and sugar and allow to simmer over medium heat for 10 minutes, stirring occasionally
• Sauce should be syrup consistency
• Pour into bowl and set aside

For the Pork

• In a small bowl, combine oil, salt, pepper, and lemon zest
• Rub on all sides of the pork tenderloin and let rest at room temperature for 20 minutes**
• Preheat the oven at 170 degrees Celsius
• Once the pork has rested, heat a large ovenproof sauté pan over high heat until very hot (approx. 1 minute)
• Add the pork tenderloin to the sauté pan and allow to sear on all four sides for 3 minutes each
• Put entire pan with tenderloin into the oven and allow to roast for 7-9 minutes longer (meat should feel firm, but not firm throughout)
• Let rest on a cutting board for 5 minutes
• Slice and spoon apple and onion marmalade over top and serve!