Pork confit with onion marmalade

Pork Confit with Onion Marmalade recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe.

About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
This recipe for Pork Confit with Onion Marmalade is a delightful combination of tender, slow-cooked pork and sweet, caramelized onions. The pork is cooked in its own fat until it becomes incredibly tender and flavorful, while the onion marmalade adds a touch of sweetness and tanginess to complement the richness of the meat. With just a few simple ingredients, this dish is easy to prepare yet impressively delicious. Perfect for a special occasion or a comforting family meal, this recipe is sure to become a favorite.

Keywords: pork confit, onion marmalade, slow-cooked, tender, flavorful.

Pork confit with onion marmalade details

Pork confit with onion marmalade, recipe Rating: 4.4
Number of votes:107

Ingredients:

1/2 head green cabbage

Pork loin roast or pork roast tenderloin

Marmalade:

2 medium onions, thinly sliced

olive oil

1/4 cup sherry

1/4 cup diced dried dates

1 medium apple, peeled and diced

Thinly slice 1/2 head green cabbage. Blanch in boiling water 2 minutes, drain and reserve. Saute onion in olive oil until soft. Add vinegar, sherry, dates, and apples, cook until fruit is soft. Add chicken stock if necessary to obtain desired consistency.

Cook a pork loin roast (3 pounds at 325 degrees for 1-1/2 to 2 hours), or pan saute sliced pork tenderloin.

Cook reserved cabbage slices in a little olive oil until soft but crunchy. Plate up – Mound cabbage on plate, fan pork slices over and top with marmalade. Sprinkle parsley on top or a sprig of fresh sage for garnish.

Serves: 4