Ingredients

• 2 cups kumquats, stemmed, quartered, seeded
• 3 tablespoons vegetable oil, divided
• 4 small shallots, chopped (about 1/2 cup)
• 1 medium Granny Smith apple, peeled, seeded, chopped (about 1 cup)
• 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 1-pound pork tenderloins

Instructions

1. 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, 3/4 cup water, sugar, and 3/4 teaspoon 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.)
2. Preheat oven to 350°F. 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 center registers 145°F, about 15 minutes. Remove pork from oven; let stand 10 minutes.
3. Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.