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Roasted Pork Tenderloin with Kumquat-Jalapeño Relish
An Olive Oil Recipe
for sauce and meat about 25 minutes
- 2 cups kumquats, stemmed, quartered, and seeded
- 3 Tablespoons Fused Whole Fruit Blood Orange Olive Oil
- 4 small shallots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 3 Tablespoons minced seeded jalapeño chiles, divided
- 1/2 cup dried apricots, chopped
- 3/4 cup water
- 3/4 cup sugar
- 3/4 teaspoon kosher salt
- 2 pork tenderloins (about 1 lb. each)
- Preheat oven to 350 degrees.
- Using the pulse method, finely chop the kumquats in a food processor. Don't puree them.
- Heat 1 Tablespoon of the Fused Whole Fruit Blood Orange Olive Oil over medium-high heat. Add shallots, apple, and 1 Tablespoon jalapeño. Cook until shallots are soft, stirring frequently, about 4 minutes.
- Add chopped kumquats, apricots, 3/4 cup water, sugar, and 3/4 teaspoon salt. Bring to a boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer sauce to a small bowl and add 2 Tablespoons chopped jalapeo.
- Heat 2 Tablespoons of the Fused Whole Fruit Blood Orange Olive Oil in a large ovenproof skillet over medium-high heat.
- Season pork with salt and pepper. Add the pork to the skillet and brown on all sides (about 10 minutes total time)
- Transfer skillet to oven and roast the pork until thermometer inserted reads 145 degrees (about 15 minutes). Remove the skillet from the oven and let stand for another 10 minutes before slicing.
- Serve with warm relish.
- NOTE: the relish can be made a day ahead, chilled, and then reheated before serving.