Pork Tenderloin with Tomato-Peach Compote |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork. Ingredients:
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 |
3/4 pound tomatoes, cut into 1-inch pieces |
1 peach, chopped |
2 teaspoons chopped thyme |
1 teaspoon 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. Rub all over pork.
3. 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°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
4. 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.
5. Slice pork and serve with compote.
6. Per serving: Calories 196, Total fat 7g, Saturated Fat 1g, Cholesterol 73mg, Sodium 354mg, Carbohydrate 8g, Fiber 2g, Protein 25g Nutritional analysis provided by Nutrition Data See Nutrition Data's complete analysis of this recipe ›
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