I remember eating kumquats when I was growing up but I hadn’t had any for several years.
I picked a box up at the grocery store the other day so that we could try them.
My husband enjoyed one kumquat and my daughter spit the piece I gave her out (and she eats pretty much anything).
After eating a few of the cute little guys myself, I didn’t know what to do with the rest so I searched online for kumquat recipes, hoping to come up with something my non-kumquat loving family would enjoy.
I came up with this recipe – roasted pork loin with kumquat-jalapeño marmalade from Epicurious. And they loved it!
Pork Chops with Kumquat-Jalapeño Marmalade
- 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 pounds pork chops
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.)
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.
Cut pork into 1/2-inch-thick slices. Serve with warm marmalade.