This past weekend at the farmers market I picked up some peaches, but they started to go bad almost immediately. I won't bad mouth the farm because I do get some other stuff from them that is awesome. However I was looking for something good to use them up in. On Twitter, I got many suggestions for peach pie, but I wasn't really in a pie mood this week. I had one tomato left from a panzanella I made last weekend so I decided to make this recipe from the most recent Gourmet. Instead of using curry, I used a Vadouvan spice I got in my sample pack from The Spice House. I was a little dubious about the curry flavors working well with the garlic and ginger as well as the tomato and peach, but they ended up being a great combination! There is a gentle heat in the pork rub that works well with the sweetness of the tomato and peach compote. I also think that the spice in this dish would work well with a number of fruity flavors so this is definitely something to play around with a bit.
How's your weekend going? Hope it's as long and relaxing as mine ;)
Pork Tenderloin with Tomato-Peach Compote
(Adapted from Gourmet, July 2009)
Makes 2-4 servings
3 garlic cloves, grated
1 1/2 teaspoons grated ginger
Salt and pepper
1 (3/4-pound) pork tenderloin
1 tablespoon vegetable oil
1/2 medium onion, chopped
1 tomato, seeded and chopped
2 small peaches, chopped
1 teaspoon chopped thyme
Pinch sugar (optional)
Preheat oven to 425 degrees with rack in middle.
Mix together the garlic, ginger, curry powder, 1/2 teaspoon salt, and 1/4 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 degrees 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 saute over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and saute until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
Slice pork and serve with compote.