For Marmalade *Make First*
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 pork:
2 lb. pork tenderloin
1 tbsp canola oil
2 tsp kosher salt
20 turns fresh cracked black pepper
zest of 1 lemon


  • In a medium sauté pan, melt butter over high heat
  • Add onions and sauté until soft, approx. 2 minutes
  • Add 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
  • 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 350 degrees
  • 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!