- Preheat oven to 400°F (200°C).
- In nonstick frying pan, melt butter over medium-low heat; cook garlic, stirring, for 2 minutes or until fragrant and softened. Stir in apples; cook, stirring occasionally, for 12 to 15 minutes or until apples are soft but not falling apart. Stir in 2 tbsp (25 mL) of the marmalade and 1 tbsp (15 mL) water; cook, stirring, until well-combined. Set aside to cool.
- Meanwhile, holding your knife parallel to the cutting board cut tenderloin lengthwise without cutting all the way through, leaving about ½ inch (1 cm) intact. Open up like a book. Place between two pieces of plastic wrap. Using meat pounder or rolling pin, pound tenderloin to an even ¼ inch (5 mm) thickness. Sprinkle cut side of pork with salt and pepper. Spread apple mixture over pork, leaving ½ inch (1 cm) border bare on all sides. Starting from long side, roll pork into a log, tucking thin end of pork under to even out thickness of roll. At ¾ inch (2 cm) intervals, tie with butchers twine.
- In large ovenproof frying pan, heat oil over high heat. Brown tenderloin roll on all sides, about 2 minutes total. Place frying pan in centre of oven. Roast for 10 minutes. Meanwhile, warm remaining 2 tbsp (25 mL) marmalade in microwave on HIGH for 10 to 15 seconds or until melted and hot. Brush pork with some of marmalade; roast another 8 to 10 minutes, brushing every 5 minutes with marmalade, or until thermometer inserted in centre reads 160°F (71°C). Transfer to cutting board. Tent with foil; let stand 5 minutes.
- Remove string. Slice crosswise into medallions. Serve with mashed sweet potato and buttered green beans, if desired
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