Pork Tenderloin with Tomato-Peach Compote

Pork Tenderloin with Tomato-Peach Compote


Makes 2-4 servings

  • 3 garlic cloves, grated

  • 1 1/2 teaspoons grated ginger

  • Salt and pepper

  • 1 (3/4-pound) pork tenderloin

  • 1 tablespoon vegetable oil

  • 1/2 medium onion, chopped

  • 1 tomato, seeded and chopped

  • 2 small peaches, chopped

  • 1 teaspoon chopped thyme

  • Pinch sugar (optional)


  1. Preheat oven to 425 degrees with rack in middle.

  2. Mix together the garlic, ginger, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a paste using mortar and pestle.

  3. Rub all over pork.

  4. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers.

  5. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven.

  6. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150 degrees for juicy meat, 10 to 12 minutes.

  7. Let pork rest, uncovered, on a cutting board while making compote.

  8. Add onion to skillet (handle will be very hot) and saute over medium-high heat until softened, 5 to 7 minutes.

  9. Add tomatoes and peach and saute until just softened, 3 to 4 minutes.

  10. Stir in thyme and, if desired, sugar.

  11. Slice pork and serve with compote.

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