Pork Tenderloin with Tomato-Peach Compote
Succulent pork tenderloin rubbed with curry spices and served with a sweet-savory compote of fresh tomatoes and peaches. This elegant dish combines the richness of pork with bright summer flavors.
Ingredients
- •4 cloves garlic cloves
- •1 tablespoon chopped peeled ginger
- •1 teaspoon curry powder
- •2 whole pork tenderloins
- •2 tablespoons vegetable oil
- •1 medium onion
- •¾ pound tomatoes
- •1 whole peach
- •2 teaspoons chopped thyme
- •1 teaspoon sugar
- •1 piece mortar and pestle
Cooking Instructions
- 1.
Preheat oven to 425°F with rack in middle.
5 min
- 2.
Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.
10 min
- 3.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
17 min
- 4.
Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
11 min
- 5.
Slice pork and serve with compote.
5 min
