Roasted Pork Tenderloin 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 1-pound pork tenderloins']
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.
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