Pork Tenderloin with Tomato-Peach Compote

Makes 2-4 servings

3 garlic cloves, grated
1 1/2 teaspoons grated ginger
Salt and pepper
1 (3/4-pound) pork tenderloin
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 tomato, seeded and chopped
2 small peaches, chopped
1 teaspoon chopped thyme
Pinch sugar (optional)

Preheat oven to 425 degrees with rack in middle.

Mix together the garlic, ginger, curry powder, 1/2 teaspoon salt, and 1/4 teaspoon 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 150 degrees 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 saute over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and saute until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.
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