Recipe: Pork Tenderloin with Marmalade Chilli Sauce

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  • 1 off Pork Tenderloin
  • ½ pint strong beef oxo (2 cubes)
  • ½ pint strong chicken oxo (2 cubes)
  • 2 tablespoons olive oil
  • Large knob of butter
  • 3 or 4 finely chopped shallots or small onions
  • 1/2 cup orange marmalade
  • 1 flat desertspoon spicy chilli sauce
  • 1 large desertspoon tomato puree
  • 1 tablespoon water
  • 2 teaspoons cornstarch


  • To prepare pork tenderloins, preheat oven to 425° F Gas Mark 7.
  • Season the pork with salt and pepper.
  • Heat 1 tablespoon olive oil in a large, heavy ovenproof skillet over high heat.
  • Add pork and brown on all sides, about 4 minutes.
  • Transfer skillet to oven and bake about 15 minutes.
  • Remove from oven and let pork rest 5 minutes.
  • When pork goes into oven prepare sauce:
  • Combine beef and chicken broths in medium saucepan, heat to a boil.
  • In heavy large saucepan, heat 1 tablespoons olive oil and large knob of butter over medium-high heat.
  • Add shallots and saute until just softening, about 3 minutes.
  • Add the tomato puree and saute for 2 minutes.
  • Add stock, marmalade and chilli sauce. Simmer until mixture is reduced to 2 cups, about 5 minutes.
  • Meanwhile, mix water and cornstarch in small bowl.
  • Whisk cornstarch mixture into sauce and stir until sauce boils and thickens, about 5 minutes.
  • Season to taste with salt and pepper.
  • Slice tenderloin and spoon sauce over.




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