Pork Tenderloin with Tomato-Peach Compote
Adapted from Gourmet Magazine
- 2 Garlic Cloves
- 1/2 Tablespoon chopped peeled ginger
- 1/2 teaspoon curry powder
- 1 pork tenderloin
- 1 Tablespoon vegetable oil
- 1/2 medium yellow onion, chopped
- 1/2 pound of tomatoes, cut into 1 inch pieces
- 1 small peach chopped
1 teaspoon thyme
1/2 teaspoon brown sugar
Preheat oven to 425 degrees with rack in middle.
In a food processor, pulse garlic, ginger, curry powder, pinch of salt, and a grind of pepper until it forms a paste. Rub all over pork.
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 park of meat registers 145 to 150 degrees for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
Add onion to skillet and saute over medium-high heat until softened, 5-7 minutes. Add tomatoes and peach and saute until just softened, 3 to 4 minutes. Stir in thyme and sugar.
Slice pork and serve with compote.