Pork Tenderloin with Tomato-Peach Compote

Pork Tenderloin with Tomato-Peach Compote
Photo by Romulo Yanes


  • 2 (3/4-pound) pork tenderloins
  • 1 medium onion, chopped
  • a mortar and pestle
  • ¾ pound tomatoes, cut into 1-inch pieces
  • 1 teaspoon sugar (optional)
  • 2 teaspoons thyme
  • 2 tablespoons vegetable oil
  • + 4 more ingredients
    • 1 teaspoon curry powder
    • 1 tablespoon ginger
    • 1 peach
    • 4 cloves garlic

Preheat 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 m...

View full recipe at Epicurious


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