Pork Tenderloin with Tomato-Peach Compote

Ingredients

• 1 teaspoon curry powder 
• 4  garlic clove 
• 1 tablespoon ginger peeled chopped
• 1 medium onion chopped
• 1  peaches chopped
• 1.5 pound pork tenderloin 
• 1 teaspoon sugar 
• 2 teaspoons thyme leaves chopped
• 0.8 pound tomatoes cut into 1-inch pieces
• 2 tablespoons vegetable oil 

Equipment

• frying pan
• oven
• kitchen thermometer
• mortar and pestle
• cutting board

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.
4. Let pork rest, uncovered, on a cutting board while making compote.
5. Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes.
6. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
7. Slice pork and serve with compote.
8. Per serving: Calories 196, Total fat 7g, Saturated Fat 1g, Cholesterol 73mg, Sodium 354mg, Carbohydrate 8g, Fiber 2g, Protein 25g
9. Nutrition Data
10. See Nutrition Data's complete analysis of this recipe ›