Pork Tenderloin with Tomato-Peach Compote

Ingredients for Pork Tenderloin with Tomato-Peach Compote

• 4 garlic cloves

• 1 tablespoon chopped peeled ginger

• 1 teaspoon curry powder

• 2 (3/4-pound) pork tenderloins

• 2 tablespoons vegetable oil

• 1 medium onion, chopped

• 350g tomatoes, cut into 1-inch pieces

• 1 peach, chopped

• 2 teaspoons chopped thyme

• 1 teaspoon sugar (optional)

• Equipment: a mortar and pestle

How to make Pork Tenderloin with Tomato-Peach Compote

Preheat oven to 218°C with rack in middle.

Mash garlic, ginger, curry powder, 3/4 teaspoons salt, and 1/2 teaspoons pepper to a paste using mortar and pestle. 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 part of meat registers 145 to 66°C for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.

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.

Slice pork and serve with compote.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.