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This week my world has been rocked. I’m sure many of you have noticed that I generally make the same proteins in my meals. One example is salmon. I’ve made several salmon dishes and there’s really no signs of stopping. I’m making an effort to spice things up and change my personal menu a bit as well as providing you all with some different recipes as well. I don’t know why I’ve been sleeping on pork tenderloin but I’m a changed woman! This Pork Loin with Peach Compote is so delicious and simple to make! I had forgotten how much I enjoy the taste of pork but expect to see more in the future!

Amid all my excitement to make this recipe I learned a couple of things. One of the main lessons is to pay more attention to which produce is in season. It’s early May and not quite peach season. Finding this citrus fruit was a challenge. In fact, the first time I made it I used canned peaches. This works just fine but I was determined to cook the compote with fresh peaches. Luckily, Wegmans had a small supply of locally grown peaches. The difference in fresh versus canned is noticeable but both provide a great compliment to the pork loin.

I found that making this recipe with two tenderloins as opposed to one just provided me with much-desired leftovers. The first time I made this the meat was gone so fast. Luckily this protein is relatively cheap so you won’t break the bank by purchasing a second. Also, I added my own little spin on the compote. I had recognized if the peaches aren’t quite sweet enough you can add a little bit of sugar. Any follower to this blog knows I like a little bit of heat so why not add a little heat to the sweet! A dash of red pepper flakes comingled with the curry paste rub on the pork delighted my tastebuds!

Pork Loin with Peach Compote

What You Need:DSC_0767.JPG

  • 6 garlic cloves, minced
  • 2 Tbsp. ginger, minced
  • 2 tsp. curry powder
  • Salt and pepper to taste
  • 2 (3/4-pound) pork tenderloins
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 1 cup diced cherry tomatoes
  • 1 peach, chopped (if peaches are small use 3- 4 peaches- if out of season canned peaches work too!)
  • 2 -3 tsp. fresh thyme
  • 1 tsp. sugar (optional)
  • 1/2 tsp, red pepper flakes (optional)

Instructions:
Click here to Cook With Me!

  • Preheat oven to 425°F.
  • Mash garlic, ginger, curry powder, salt and pepper into a paste.
  • Rub the paste all over the pork.
  • Add oil to a dutch oven over high heat and brown the tenderloins.
  • Carefully move the pork into the oven and cook until it’s an internal temperature of 140 degrees Fahrenheit, about 15-20 minutes.  Carefully remove the pork and let it rest on a plate.
  • For the compote, in the dutch oven, add onion and saute over high heat for about 5 minutes.
  • Add the tomatoes and peaches and saute for another 4-6 minutes then add the thyme and optional red pepper flakes and sugar.
  • Slice the pork and top with the peach compote.
  • Serve and enjoy!

Cook With Me:

  • Preheat oven to 425°F.
  • Mash garlic, ginger, curry powder, salt and pepper into a paste.DSC_0770.JPG
  • Rub the paste all over the pork.DSC_0772.JPG
  • Add oil to a dutch oven over high heat and brown the tenderloins.Carefully move the pork into the oven and cook until it’s an internal temperature of 140 degrees Fahrenheit, about 15-20 minutes.  Carefully remove the pork and let it rest on a plate.DSC_0780.JPG
  • For the compote, in the dutch oven, add onion and saute over high heat for about 5 minutes.DSC_0781.JPG
  • Add the tomatoes and peaches and saute for another 4-6 minutes then add the thyme and optional red pepper flakes or sugar. DSC_0787.JPG
  • Slice the pork and top with the peach compote.
  • Serve and enjoy!DSC_0793.JPG

 

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