Pork Tenderloin with Tomato-Peach Compote
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
Submitted by: XTMONT
Introduction
From Gourmet Magazine, July 2009 From Gourmet Magazine, July 2009Number of Servings: 4
Ingredients
-
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
Directions
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.
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.
