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.

　　

Ingredients

Makes 4 to 6 servings

　　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)

　　Equipment: a mortar and pestle

　　

Step 1

Preheat oven to 425°F with rack in middle.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

Add onion to skillet (handle will be very hot) and sautéover 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.

　　

Step 5

Slice pork and serve with compote.

　　

Nutrition Per Serving

Per serving: Calories 196

　　Total fat 7g

　　Saturated Fat 1g

　　Cholesterol 73mg

　　Sodium 354mg

　　Carbohydrate 8g

　　Fiber 2g

　　Protein 25g

　　#### Nutritional analysis provided by Nutrition Data

　　##### [See Nutrition Data's complete analysis of this recipe](http://www.nutritiondata.com/facts/recipe/1116570/2?mbid=HDEPI) ›