Pork Tenderloin With Tomato-Peach Compote
Serves: 5
Shirley Senger
1 January 1970
Based on User reviews:
57
Spice
47
Sweetness
60
Sourness
36
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tbsp
Ginger (chopped peeled)1 tsp
Curry Powder2 tbsps
Vegetable Oil1 medium
Onion (chopped)2 tsps
Thyme (chopped)1 tsp
Sugar (optional)Directions:
1
Preheat oven to 425°F with rack in middle
2
Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 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°F 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 sautéover medium-high heat until softened, 5 to 7 minutes
9
Add tomatoes and peach and sauté until just softened, 3 to 4 minutes
10
Stir in thyme and, if desired, sugar
11
Slice pork and serve with compote
12
Preheat oven to 425°F with rack in middle
13
Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle
14
Rub all over pork
15
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers
16
Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven
17
Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes
18
Let pork rest, uncovered, on a cutting board while making compote
19
Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes
20
Add tomatoes and peach and sauté until just softened, 3 to 4 minutes
21
Stir in thyme and, if desired, sugar
22
Slice pork and serve with compote