Today, another tasty seasonal recipe, to take advantage of fresh peaches and tomatoes.
There are so many reasons to have wine around the house. In this case, some white wine was used to deglaze the pan that was used to cook the pork. After the meat was finished roasting in the oven and removed to stay warm while the rest of the recipe was done, all the browned bits of meat were loosened off and became part of the compote.
The upside is a great boost in flavour. The downside is having dark flecks in your otherwise aesthetically pleasing sauce. I think it’s worth it.
If you’re concerned about using alcohol, chicken stock works too. Leaving you more wine for drinking.
Seasonal fruits and vegetables.
Grate the ginger.
Instead of mincing, grate the garlic too.
Add curry powder.
Add salt and pepper too.
Mixed together to make a paste.
Pork, sort of covered with the paste.
Browned on top of the stove, ready for the oven.
Internal temperature: 150°F.
All the stuff that’s left in the bottom of the pan? Those are bits of flavour called fond.
Cook the chopped onion until it’s soft.
Add the chopped tomato and peach.
Pork Tenderloin with Tomato-Peach Compote.
Here’s the recipe source:
Pork Tenderloin with Tomato-Peach Compote
Yield: makes 4 to 6 servings
Active time: 20 min
Total time: 40 min
The compote here is a reminder that the tomato is a fruit, and its natural sweetness plays up that of peach. The combination is great with juicy curry-rubbed pork.
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)
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 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.