Pork Tenderloin with Tomato-Peach Compote
Pork Tenderloin with Tomato-Peach Compote is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Preheat oven to 425°F with rack in middle.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 425°F with rack in middle.
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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.