2kg Pork Tenderloin
4 tbsp of Organic Marmalade
1 tbsp of Balsamic Vinegar
1 Clove of Garlic (finely chopped)
2 cubes of Crystallised Ginger (finely chopped)
Salt to taste
Gently melt the marmalade on a low heat and stir in the vinegar, garlic, ginger and salt. Allow the flavours to fuse for 2 minutes, still on a low heat. When cooled, pour half the mixture into a shallow dish along with the tenderloin and make sure the tenderloin is thoroughly coated in the marmalade mix. Cover the dish and allow to marinate in the fridge for 2 -3 hours.
Preheat the oven to 200/Gas mark 6. Place the tenderloin in a roasting dish, cover lightly with foil and cook in the centre of the oven for 10 minutes. Remove the tenderloin and pour the remaining marmalade sauce over the meat. Return to the oven without the foil covering, turn up the temperature to 230/Gas mark 8, and cook for a further 10 minutes or until the centre of the meat is hot when tested with a skewer.
Leave the tenderloin to rest for 5 minutes. Cut into centimetre thick slices on a serving platter and pour any residual liquid from the roasting dish over the cooked meat.