PORK TENDERLOIN WITH TOMATO-PEACH COMPOTE

Pork Tenderloin with Tomato-Peach Compote image

Provided by Ian Knauer

Time 40m

Yield Makes 4 to 6 servings

Number Of Ingredients 11

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)
Equipment: a mortar and pestle

Steps:

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 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.