Pork Tenderloin with Tomato-Peach Compote

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 387.4
  • Total Fat: 16.6 g
  • Cholesterol: 122.0 mg
  • Sodium: 238.3 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 5.9 g
  • Protein: 46.9 g

View full nutritional breakdown of Pork Tenderloin with Tomato-Peach Compote calories by ingredient
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From Gourmet Magazine, July 2009 From Gourmet Magazine, July 2009
Number of Servings: 4


    4 garlic cloves
    1 tbsp chopped peeled ginger
    1 tsp curry powder
    1/4 tsp salt
    1/4 tsp pepper
    2 (3/4-lb) pork tenderloins
    1 tbsp canola 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)

    equipment: mortar and pestle


Preheat oben to 425F with rack in the middle.

Mash garlic, ginger, curry powder, salt and pepper to a paste using a mortar and pestle. Rub mixture 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 regiserts 145-150F for juicy meat, about 10 to 12 minutes. Let port rest, uncovered, on a cutting board while making compote.

Add onion to skillet (remember: 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, another 3 to 4 minutes. Stir in thyme and, if desired, sugar.

Slice pork and serve with compote.

Makes 4 to 6 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user XTMONT.

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