What says "Summer" more than peaches or tomatoes? In this recipe (recommended by my lovely former roommate Bradley), we combine the two into a delicious compote with just a hint of sweetness and serve it over curry rubbed pork tenderloin.
Now, I love pork shoulder and all its fatty, fall-apart goodness. But we are trying to be more healthy recently and I am looking for ways to make the much leaner pork tenderloin more exciting. Rubbing a paste of garlic, ginger, and curry powder all over does just that. It's pretty fun, too.
After searing the pork in a pan, then roasting it in the oven (a process that only takes about 20 minutes), the little beauties are laid on a cutting board to rest.
While the pork is resting and relaxing, make the compote in the same pan. That's right - one pan recipe! The onions soak up all the flavor from the curry rub and the meat drippings. Then the fruit is added (yes, tomato is a fruit) and cooked until soft before being hit with a bit of fresh thyme.
Slice the tenderloin into rounds, top with the compote, and enjoy! I served it with brown rice and some roasted asparagus for a complete (and completely healthy) meal.
Pork Tenderloin with Tomato-Peach Compote
adapted from Epicurious
4 garlic cloves
1 tbsp chopped peeled ginger
1 tsp curry powder
2 (3/4 lb) pork tenderloins
2 tbsp vegetable oil
1 medium onion, chopped
3/4 lb tomatoes, cut into 1-inch pieces
1 peach, chopped
2 tsp chopped thyme
1 tsp sugar (optional)
Preheat oven to 425°F with rack in middle.
Mash garlic, ginger, curry powder, 3/4 tsp salt, and 1/2 tsp pepper to a paste using mortar and pestle (I used minced garlic and grated ginger b/c I don't have a 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.
Be careful with the pan, the handle will be very hot. Add onion to skillet (I de-glazed with a bit of white wine first) and sauté over 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.
Per serving: Calories 196, Total fat 7g, Saturated Fat 1g, Cholesterol 73mg, Sodium 354mg, Carbohydrate 8g, Fiber 2g, Protein 25g