Pork Tenders with Onion Marmalade, Mustard Cream Sauce & Raspberries

January 13th, 2017

Pork Tenderloin with Onion Marmalade, Mustard cream sauce and raspberries.

The winner of the Mary-James Lawrence cookbook is Ruth Swanto. Thank you everyone for participating.  I will be in touch Ruth.

Back before 2000, we lived in Greensboro, NC. for many years.  We were fortunate to have a Gourmet cooking school and shop called Roosters.  Mary James Lawrence, the owner and instructor was an inspiration to many Greensboro residents.  I took many cooking classes there, not only from Mary James, but from several other professionals in the food industry.  Ben and Karen Barker, James Beard Award winning chefs, were two of them. Their Durham restaurant, Magnolias, since closed, was one of our favorite destinations and their cookbook, Not Afraid of Flavor, holds a special place on my cookbook shelf.   Shirley Corriher, author of the biochemist’s take on food, Cookwisewas another.  There was a time when everyone in Greensboro was making her Spicy Firecrackers; a seasoned saltine cracker. Mary James brought in many people from the cooking scene.

Mary James Dishes it Out

In 2007 Mary James published a cookbook.  It is now out of print, but I was fortunate to get several of them from Mary James.  I would like to share this wonderful cookbook with one lucky winner.  All you have to do is leave a comment  I will number the comments and draw a winning number.

Pork Tenderloin with Onion Marmalade, Mustard Cream Sauce and Raspberries.

There are so many wonderful recipes in this cookbook.  Many of them come from the popular deli that Roosters had.  It was called Roosters on the Run and was a great place to grab a ready made meal.  Everything from meatloaf to chicken salad to the famous Roosters chocolate cookies.  But this recipe for Pork Tenders with Onion Marmalade, Mustard Cream Sauce and Raspberries really appealed to me.  I am always looking for attractive and tasty dishes to serve to company and this fills the bill.  The onion marmalade made with raspberry vinegar centers the plate.  The pork tenderloin medallions napped with mustard cream sauce surround it and the fresh raspberries add fresh vibrancy to the presentation.

Mary James now leads groups on tours to Southern France.  You can find her on her blog.  Roosters is now closed, but I and many residents of Greensboro are thankful for all of the memories and cooking advice that we received.  Thank you Mary James Lawrence.

PORK TENDERS WITH ONION MARMALADE, MUSTARD CREAM SAUCE AND RASPBERRIES

2 Pork Tenderloins
1/4  cup Dr. Pete’s Burgundy Marinade or your favorite marinade
2 (3-inch) pieces rosemary

ONION MARMALADE
1/4 cup olive oil
2 large onions (10 cups), slice thin
1/2 cup raspberry vinegar
1/3 cup honey
1 teaspoon paprika
salt and freshly ground black pepper

MUSTARD CREAM SAUCE
3 tablespoons minced shallot
1 tablespoon olive oil
1/2 cup white wine
2 cups cream
2 1/2 tablespoons Dijon mustard
1 teaspoon dried thyme

Fresh raspberries (garnish)

Trim tenderloins of fat and silver skin.  Place in Ziploc bag.  Add marinade and rosemary branches.  Marinate for 6 to 8 hours in the refrigerator.

Prepare charcoal grill or preheat gas grill.  Add tenderloins and grill to internal temperature of 165 degrees.

ONION MARMALADE
In a large saute pan, heat olive oil.  Add onions and saute until beginning to caramelize.  Add the raspberry vinegar, honey, and paprika.  Reduce until thickened and glazed.  Season to taste.  Ten cups of onions yields about 3 1/2 to 4 cups marmalade.

MUSTARD CREAM SAUCE
In a 2-quart sauce pan or saucier, sate shallots in olive oil until beginning to brown.  Deglaze with white wine.  Whisk in cream and mustard.  Add thyme.  Reduce to coating consistency.  Can do ahead.  Store in refrigerator.

TO SERVE
Slice pork into 1/2 medallions.  Place small mound of Onion Marmalade in center of plate.  Surround with several pork medallions.  Puddle Mustard Cream Sauce on or just in front of meat.  Sprinkle with fresh raspberries.

Printable Recipe

25 responses to “Pork Tenders with Onion Marmalade, Mustard Cream Sauce & Raspberries”

  1. SUSAN FLYNN says:

    looks delish

  2. SUSAN FLYNN says:

    looks delish!!!

  3. Ruth Swanto says:

    Yum!

  4. Penny at Enjoying The Simple Things says:

    That sounds like a wonderful combination of flavors! I do a pork tenderloin with strawberries…

  5. Linda R says:

    Pork tenderloin is one of our favorite cuts, low fat and cooks quickly.

  6. Larry says:

    Great presentation Penny and I like everything about this meal. Omit me from the drawing though.

  7. Tac says:

    I’m a big fan of pork tenderloin and mustard cream sauce. I find the inclusion of onion marmalade and raspberries very appealing. I am also happy to be included in a drawing for the cookbook!

  8. The raspberries in this dish, both as vinegar and as a side are quite different…thanks for the inspiration, Penny.

  9. Maureen says:

    I’m always looking for something new with pork tenderloin. And as you say, this would not only be great for the family but also for company. Thanks!

  10. Jo Anne says:

    What a tempting and scrumptious looking dish! Can’t wait to give it a go! The recipe includes many of my favorite flavors and I just know my family is going to love this!

  11. Karen says:

    The pork tenderloin looks wonderful. I look forward to giving it a try.

  12. Lynne says:

    This looks amazing! I love pork tenderloin and am always looking for new ways to prepare! Thanks!

  13. Erika says:

    I love anything with raspberries, my favourite fruit. Thank you for sharing.

  14. Jane says:

    Looks fabulous, Penny! I love the presentation-it would be fun to serve to company. Definitely going to give it a try!

    Staying warm, I hope!

    Jane

  15. Mary Anne & Moses says:

    Looks delicious cant’ wait to put it on the green egg.

  16. Mary Anne & Moses says:

    Looks delicious can’t wait to put it on the green egg.

  17. Anonymous says:

    That looks so yummy and somewhat of a different combination for guests that I can’t resist!

  18. Diana Corsiglia says:

    So Sorry…not anonymous…count me in for the drawing!

  19. Mary-James says:

    Merci Penny for your kind words. This is one of my favorite recipes because of all the variations one can do. You can sub capers for raspberries ..if so doing, I like for them to cook in the sauce for a few minutes. And everything can be done ahead. I like to grill the marinated pork in the morning or even the day before, refrigerate, then reheat in preheated 400 oven for 18-20 minutes. Perfect every time. I’ll try to post a photo of the 2 variations. If it won’t post here, I will do it on FaceBook.

  20. Mary-James says:

    Merci Penny ! This is one of my favorite recipes because of all the variations one can do. You can sub capers for raspberries ..if so doing, I like for them to cook in the sauce for a few minutes. And everything can be done ahead. I like to grill the marinated pork in the morning or even the day before, refrigerate, then reheat in preheated 400 oven for 18-20 minutes. Perfect every time. I’ll try to post a photo of the 2 variations. If it won’t post here, I will do it on FaceBook.

  21. Rebecca Schildroth says:

    I will try this with friends soon. Thanks!!

  22. What a creative dish with the onion marmalade and raspberries and as always, presented beautifully. I always enjoy reading Mary James’s blog. She has fabulous recipes and takes her group to so many wonderful places in France. Her cookbook sounds like a real jewel.
    Sam

  23. Susan says:

    What a wonderful culinary moment in time it must have been in NC, Penny! I love Mary-James comment and tip on grilling and the capers too. Great recipe!

  24. Penny says:

    Thank you everybody for your comments so far. I will be closing the comments to be considered for the cookbook on Sunday morning at 10:00 AM. I am also including comments from my email feed. I appreciate all of your input and Mary-James’ generosity.

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.