3 tbsp. plus 1/4 c. olive oil
1 white onion, thinly sliced
1/3 c. balsamic vinegar
1/3 c. sherry vinegar
1 c. water
salt and freshly ground pepper
2 pork tenderloins, about 3/4-lb. each
2 sprigs fresh thyme
2 tbsp. unsalted butter
1 small green apple, peeled, cored and cut into 1/2-in. cubes
3 pitted prunes, thinly sliced
1 c. chicken stock
2 tbsp. finely chopped fresh parsley
In a sauté pan over medium heat, warm 3 tbsp. olive oil; add the onion and sauté until golden brown, about 5 minutes. Add the balsamic vinegar, sherry vinegar, water, and salt and pepper to taste and cook until the liquid has evaporated and the onions are very soft, about 45 minutes. Set aside. Preheat oven to 450 degrees. Rub salt and pepper to taste on all sides of tenderloins. Place them in a roasting pan. Pour the 1/4-cup of olive oil over the top. Place 1 sprig of thyme on each tenderloin. Place the pan in oven and roast for 10 minutes. Turn the pork over and roast until firm and pale pink in center when cut with a knife, about 10 minutes. While the pork is cooking, in a large sauté pan over medium heat, melt the butter. Add the apple and prunes and sauté until slightly soft and caramelized, 3-5 mins. Add the onion marmalade mixture to pan and continue to sauté until the flavors have blended, 2-3 minutes longer. Add the stock to pan and bring to boil. Immediately remove from heat and cover to keep warm. When the pork is done, transfer it to cutting board, cover with aluminum foil and let rest 5 minutes. Then, using a sharp knife cut into slices 1/2-in. thick. Arrange on warmed serving platter and spoon marmalade over pork. Sprinkle with parsley and serve immediately. Serves 4.
