Pork Tenderloin with Peach Compote
This is a great pork tenderloin with the most delicious peach and almond compote flavored with vermouth. The photo of this dish doesn’t do it justice. It is surprisingly good. I adapted this recipe after seeing it on the Today Show. The Scotto family shared this and two other scrumptious peach recipes perfect for summer. You can find the two other recipes at the link above. One was a warm pasta salad with peaches, heirloom tomatoes and mozzarella and the other was a blueberry peach cobbler with Prosecco vanilla zabaglione. The marinade for the pork was very easy to put together. I put the spices in a mortar and pestle first to help release some of the flavors. You can definitely skip this step if you don’t have a mortar and pestle though. Be careful not to marinate the meat for too long, the vinegar will start to cook the pork. In the original recipe, it said to cook the pork loin in the skillet only, but my pork was already seared, and the internal temperature was not where it should be, so I finished it in the oven. While it was cooking, I made the peach compote. For the potatoes pictured, I just used olive oil and some of same spices (thyme, rosemary, sage leaves, salt and pepper) that were used in the marinade. I then roasted them at 500 degrees until crispy.
Yield: Serves 4
Pork Tenderloin with Peach Compote
4.30 stars (10 reviews)
Loading...Ingredients:
Pork Marinade
2 cloves garlic, smashed
1/2 teaspoon crushed fennel seed
1 tablespoon fresh chopped thyme
1 tablespoon fresh chopped rosemary
2 tablespoons fresh chopped sage leaves
2 tablespoons kosher salt
1 tablespoon cracked black pepper
1/4 cup extra-virgin olive oil
3 tablespoons good quality balsamic vinegar
Pork
1 1/2 to 2 pounds of pork tenderloin
olive oil
Peach compote
3 cups fresh peaches, yellow and white, cut into small wedges
1/2 cup granulated sugar
Juice of 2 lemons
1/2 teaspoon fresh-cracked black pepper
1/4 cup vermouth
1/4 cup toasted sliced almonds
1 cup water
olive oil
Directions:
For the marinade:
Add all ingredients for the pork marinade to a large bowl and mix well. Place the pork in the marinade and marinate, refrigerated for 2 - 6 hours.
For the pork:
Preheat large skillet. Preheat oven to 400 degrees. Drizzle skillet with olive oil. Sear the pork on all sides over medium heat. Finish tenderloin in the oven until internal temperature reaches 160 degrees.
(I remove my pork from the oven at 155 degrees, and let it rest under aluminum foil until the temperature reaches 160 degrees.)
For the peach compote:
Preheat a medium skillet. Drizzle with olive oil and add almonds. Saute until lightly browned. Add peaches, sugar, lemon juice, pepper and 1 cup water.
Cook over medium low heat until peaches just start to break apart, about 15 - 20 minutes. Add vermouth and simmer until sauce has thickened
