Fantastic and Fresh….Pork Tenderloin with Tomato-Peach Compote

One of the very best things about the arrival of spring is the sweet anticipation of beautiful, fresh produce! Last year I found this delicious recipe in Gourmet Magazine (I am greatly saddened that Gourmet has since halted the presses, and is trying, unsatisfactorily, to pass off Bon Appetit as a suitable substitute.):

Pork Tenderloin with Tomato-Peach Compote
This is so simple. You are going to love it!

4 garlic cloves (you know that since More is More I always use way more garlic than called for)
1 Tbsp chopped peeled ginger (if one is good, two must be better!)
1 tsp curry powder (that’s totally enough curry)
2 (¾ lb) pork tenderloins (love to stock up on tenderloins as Cost Co…great prices)
2 Tbsp vegetable oil

Compote (double up if you like leftovers):
I like to prepare all of my ingredients before I start cooking. Then I can just follow along…no stress.

1 medium onion chopped
¾ lb tomatoes cut into 1” pieces
1 peach chopped
2 tsp chopped thyme
1 tsp sugar (optional…..but it does sweeten the deal)
Special Equipment: Mortar and Pestle

Preheat oven to 425 degrees, placing the rack in the center.

Peel and rough chop the ginger (that makes it sooo much easier to mash).

Peel and rough chop the garlic (I actually buy the mother of all enormous containers of peeled garlic for like $5.oo from Cost Co. It’s so convenient that it makes cooking a snap! Now I only wish they did that with onions because I cry like a baby every time I chop them…but I can’t live without ‘em).

With the mortar and pestle:
Mash garlic, ginger, curry powder, ¾ tsp salt, and ½ tsp pepper to a paste.

Rub paste all over pork tenderloins.

Heat oil in an oven proof 12” heavy skillet over medium-high heat until the oil simmers.

Brown the pork for about five minutes on one side, flip it over and put the skillet in to the oven. Roast until an instant read thermometer registers 145-150 degrees, approximately 10-12 minutes. Place the tenderloins on a cutting board, uncovered. Return the skillet to your cook top.

The handle of the skillet will be extremely HOT, so be careful.
Add the onion and sauté over medium high heat, until the onions get nice and soft. 5-7 minutes.

Add the tomatoes and the peaches until just soft, but not mushy. 3-4 minutes. Stir in thyme and sugar (so sweet).

Slice the pork and top with the delectable compote. To accompany this lovely dish, I served brown rice and broccoli.

The beauty of the Tomato-Peach Compote is that is as tasty warmed up the next day, possibly served with a simple grilled chicken breast. However you choose to serve it, it’s delicious! Enjoy……..


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