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Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This roasted pork tenderloin with kumquat-jalapeño marmalade is a vibrant, high-protein dish that perfectly balances savoury meat with a bright, citrusy glaze. The homemade marmalade, featuring tart kumquats, sweet apricots and a gentle heat from the jalapeño chillies, adds a sophisticated depth of flavour that elevates a simple roast into something truly special. It is a wonderful way to introduce seasonal citrus into your main course.

Ideal for a healthy midweek meal or an impressive weekend dinner, this recipe relies on lean pork for a nutritious, protein-rich base. The piquant marmalade can be prepared a day in advance, making the final assembly quick and stress-free. Serve the tender, succulent slices with steamed seasonal greens or roasted root vegetables for a complete, well-balanced meal.

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Ingredients for Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

  • 475ml kumquats, stemmed, quartered, seeded

  • 3 tablespoons vegetable oil, divided

  • 4 small shallots, chopped (about 120ml )

  • 1 medium Granny Smith apple, peeled, seeded, chopped (about 150g )

  • 3 tablespoons minced seeded jalapeño chillies, divided

  • 120ml dried apricots, chopped

  • 180ml water

  • 180ml sugar

  • 3/4 teaspoons kosher salt

  • 900g pork tenderloins

How to make Roasted Pork Tenderloin with Kumquat-Jalapeño Marmalade

Using on/off turns, finely chop kumquats in processor (do not puree). Heat 1 tablespoon oil in medium saucepan 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, 180ml water, sugar, and 3/4 teaspoons salt. Bring to boil, stirring until sugar dissolves. Boil until mixture thickens, about 6 minutes. Transfer marmalade to small bowl. Stir in remaining 2 tablespoons jalapeño. (Can be made 1 day ahead. Cool, cover, and chill. Rewarm before serving.)

Preheat oven to 177°C. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Sprinkle pork with salt and pepper. Add pork to skillet; brown on all sides, about 10 minutes total. Transfer skillet to oven; roast pork until thermometer inserted into centre registers 63°C, about 15 minutes. Remove pork from oven; let stand 10 minutes.

Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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