Pork Tenderloin with Seasonal Fruit Marmalade


Cook Time
70 min




Marmellata di Stagione

Fruits such as apples, pears, cranberries, figs or nectarines make great substitutions to reflect seasonal changes

  • 2 tablespoons Bellucci extra virgin olive oil (EVOO)
  • 1 small yellow onion, peeled and finely diced
  • 1 shallot, peeled and diced
  • 8 ripe purple plums, pitted and cut into eighths
  • 2 ripe peaches, pitted and cut into eighths
  • 2 tablespoons balsamic vinegar
  • ½ cup dry red wine (Merlot, Chianti)
  • 2 tablespoons or more honey
  • 1/8 teaspoon fresh thyme, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 pork tenderloin
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper

Cooking Instructions:

  • Coat a medium saucepan with Bellucci extra virgin olive oil and place over medium heat.

  • Add the onion and shallot and cook until the vegetables are soft.

  • Add the plums and peaches and continue to cook until the fruit begins to soften.

  • Add the vinegar, wine, honey, thyme, salt and pepper. Cook until the jam has thickened, about 15 minutes. If it starts to look too dry, add a little wine or water. Taste, and if desired, add more honey. The jam should not be too sweet.

  • Serve slightly warm or refrigerate and reheat when needed.

  • Preheat a grill pan or outdoor grill to medium-high heat.

  • Brush the pork tenderloin with a light coating of Bellucci extra virgin olive oil and season with salt and pepper.

  • Place the pork on the grill and cook for about 12 minutes, turning every 2-3 minutes until the internal temperature reaches 145℉.

  • Remove the tenderloin to a cutting board and let rest 10 minutes.

  • Slice on the diagonal and serve with warm fruit jam.

© Bellucci EVOO 2018
100% Italian Evoo
100% Italian Evoo

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