Coarsely chop pecans.

Coarsely chop parsley, leaves and stems.

Halve and peel onion. Slice halves into thin strips.

Peel, trim, and cut carrot into 1/4" rounds.

Pat pork tenderloin dry and season all over with 1/4 tsp. salt and a pinch of pepper.

Place a small pot over medium heat and add 2 tsp. olive oil. Add bacon and onion to hot pot. Cover, and stir occasionally until onions are softened, 5-6 minutes.

Stir in sugar, vinegar, and a pinch of salt. Cover again, and stir often until translucent, 10-12 minutes.

Remove from burner and stir in half the butter and half the parsley (reserve remaining of both for carrots) until butter is melted. Cover and set aside.

While marmalade cooks, cook pork.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.

Add pork tenderloin to hot pan and sear on two “sides” until browned, 3-4 minutes per side.

Transfer pork tenderloin to prepared baking sheet. Wipe pan clean and reserve.

Roast in hot oven until pork reaches a minimum internal temperature of 145 degrees, 7-9 minutes.

Rest pork 2 minutes, then slice into 1/4" slices if desired.

While pork roasts, cook carrots.

Return pan used to cook pork to medium-high heat.

Add carrot and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 5-6 minutes.

Remove from burner. Stir in remaining butter, remaining parsley, garlic salt, 1/4 tsp. salt, and a pinch of pepper.

If desired, slice pork tenderloin into 1/2" slices.

Plate dish as pictured on front of card, topping pork with marmalade, and garnishing carrots with pecans. Bon appétit!