Pork Tenderloin with Tomato-Peach Compote

Ingredients

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)

Directions

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.