Seared Pork Tenderloin With Pepper Compote
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
44
Spice
53
Sweetness
45
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tsp
Coriander Seed4 tsps
Extra-Virgin Olive Oil1 tbsp
White Wine Vinegar1 tbsp
Ground Ginger1
SaltDirections:
1
For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler
2
Line a broiler pan with foil
3
Halve the peppers through the stem, and remove the seeds and stems
4
Lay the peppers, cut side down, on the prepared baking sheet
5
Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes
6
Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes
7
(Don't leave them for too long, or the peppers will get muddy-looking from the charred skins
8
) Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin
9
Dice the peppers
10
Toast the coriander in a dry skillet, and then coarsely crack
11
Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste
12
Set aside for at least 1 hour to let the flavors come together
13
Preheat the oven to 350 degrees F
14
For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste
15
Heat a skillet over medium-high heat with the rest of the olive oil
16
Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes
17
Brush each piece of pork with some of the ginger oil
18
Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes
19
Set aside for 5 minutes
20
Thinly slice the pork, divide among 4 plates and serve with the pepper compote