Pork Tenderloin with Orange, Onion, and Raisin Marmalade
From Weir Cooking — Recipes from the Wine Country, by Joanne Weir. Reprinted with the author’s permission.
2 large pork tenderloin, about 1 pound each, trimmed
4 tablespoons extra virgin olive oil
2 cloves garlic, minced
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground cloves
Large pinch of cayenne
Freshly ground black pepper
6 tablespoons sultana or golden raisins
3 tablespoons sherry vinegar (see note, below)
2 medium yellow onions, thinly sliced
1 teaspoon sugar
8 cloves garlic, peeled
3 sprigs of parsley
1 bay leaf
6 whole cloves
1/2 cup dry white wine, like Sauvignon Blanc
3 cups rich chicken stock
Butterfly the pork by slitting the pork lengthwise almost all the way to the other side so it opens up to make a flat piece. Flatten slightly with a meat pounder. In a bowl, combine 2 tablespoons of the olive oil, the minced garlic, paprika, cumin, cayenne, cloves, and pepper. Rub the pork with the mixture, place in a baking dish, cover, and refrigerate 2 hours or overnight.
Using a vegetable peeler, zest one of the oranges. Juice the oranges. In a small saucepan, combine the orange zest, orange juice, raisins, and sherry vinegar. Simmer very slowly, uncovered, for 10 minutes. Heat the remaining 2 tablespoons olive oil in a frying pan over medium heat, add the onions, and cook, stirring occasionally, until very soft, 20 minutes. Add the raisin mixture, sprinkle with sugar, and continue to cook very slowly, covered, until the onions are very soft, 30 minutes. Add 1/4 cup water and continue to cook, uncovered, 20 minutes, until almost dry. Season with salt and pepper.
Place the pork on a work surface, cut side up. Season with salt and pepper. Spread the onion mixture on the pork, spreading evenly. Roll the pork back up to the original shape, enclosing the filling. Tie at 1-inch intervals with kitchen string. This can be done 1 day ahead to this point.
Place the pork in a casserole with the peeled garlic, parsley, bay leaf, whole cloves, white wine, and chicken stock. Cover and bring to a boil. Turn down the heat to very low and simmer until the pork is done, 30 minutes. Remove the pork and keep warm. Reduce the broth by one-half to thicken or until the sauce coats the back of a spoon, 10 to 15 minutes. Strain. Season with salt and pepper.
Remove the strings and slice the meat into 1/2-inch slices. Place on a platter and drizzle the sauce over the top.
Note: depending on how sweet the oranges are, you may find that the marmalade needs a little bit of acidity after you’ve cooked it. Taste it to see, and add 1/2-teaspoon additional sherry vinegar if you think it needs it.