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.

recipe photo

Yield: Serves 4

Pork Tenderloin with Peach Compote

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4.00 stars (4 reviews)
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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


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


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

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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  30 Responses to “Pork Tenderloin with Peach Compote”

  1. Jason's BBQ Adventures — August 31, 2010 @ 10:16 am

    Love the recipe! Fruit and Pork goes wonderfully together!

  2. Lauren — August 31, 2010 @ 10:37 am

    This sounds delicious! My Aunt always makes a recipe for apricot pork that is just to die for but I never seem to be able to get it just right. So I think its time to move on new Pork Roast Recipes and I think this one just might be a great place to start. I work with Better Recipes so I see pork recipes all the time but I am partial to fruit glazes on pork and I think this peach glaze sounds great!

  3. Angelia McGowan — August 31, 2010 @ 1:31 pm

    Pork Tenderloin with Peach Compote http://goo.gl/fb/HWYM3

  4. Cooking Woman Women — August 31, 2010 @ 1:35 pm

    RT @EclecticRecipes: Pork Tenderloin with Peach Compote http://goo.gl/fb/HWYM3

  5. Michelle — August 31, 2010 @ 1:40 pm

    Sounds (and looks) delicious, and peaches have hit their prime here, so the timing is excellent for this to hit my dinner table.

  6. David Leite — August 31, 2010 @ 2:45 pm

    RT @EclecticRecipes: Pork tenderloin with peach compote. http://su.pr/6DHLcy

  7. Grace Langlois — August 31, 2010 @ 2:51 pm

    Looks delicious! RT @EclecticRecipes: Pork Tenderloin with Peach Compote: http://bit.ly/dtPyLH

  8. MaryMoh — August 31, 2010 @ 3:54 pm

    Beautiful combination of flavours…..lovely meal. I love it.

  9. this looks fantastic love the combination of peaches and pork great idea!

  10. Foodierama — August 31, 2010 @ 6:31 pm

    Pork Tenderloin with Peach Compote http://bit.ly/bdKZDf #foodie

  11. Jane @ Sweet Basil Kitchen — August 31, 2010 @ 7:41 pm

    Although I have made many fruit salsas, the almonds add a new twist and crunch. If you have read my blog at all you will discover I am a crunch fanatic! I didn’t see this on the Today show, but your post covered all I need to know, to make this dish! Thanks.

  12. Monet — August 31, 2010 @ 10:37 pm

    Peaches and pork sound perfect together…just the thought of it is making me hungry. I think the addition of almonds to the compote is genius. Thank you for sharing!

  13. Tickled Red — September 1, 2010 @ 8:27 am

    That looks gorgeous and yummy even if I am not a big fan of peaches. Wow!! That would be a show stopper for any dinner party 🙂

  14. marla {family fresh cooking} — September 1, 2010 @ 5:54 pm

    Even though you use summer peaches in this sauce…this pork still makes me crave the Fall. This recipe looks just so gorgeous and tasty.

  15. Gera @ Sweets Foods Blog — September 2, 2010 @ 12:39 am

    The combination of sweet and savory is always very pleasant (at least for me) excellent pork dish and very good looking 🙂



  16. Judimae — September 2, 2010 @ 3:37 am

    I’ve always enjoyed a combination of meats and fruits. This recipe has all the elements of a fabulous dish. Great idea of using almonds in the peach compote. I would definitely consider this dish for entertaining company. Thanks for sharing this with us.


  17. grace — September 2, 2010 @ 4:46 am

    well how’s this for fate–our georgian friend just brought us a bushel of peaches and pork loin is on special at the grocery store this week. i see something akin to this dish in my future very soon!

  18. RavieNomNoms — September 2, 2010 @ 12:29 pm

    This looks really good! The pictures are great!

  19. Belinda @zomppa — September 2, 2010 @ 12:39 pm

    This looks sooooooo good – the flavors look so good.

  20. Cookin' Canuck — September 2, 2010 @ 12:47 pm

    What a beautiful compote! I love that you slipped some vermouth into it – nice.

  21. Cristina — September 2, 2010 @ 2:39 pm

    Your photo does do it justice. Looks so tasty …pork tenderloin with peaches, sounds perfect with a sense of sweet and salty. The marinade uses so many great spices with the garlic.

  22. Sprinkled with Flour — September 2, 2010 @ 4:34 pm

    I love peach and pork together! I make a peach glazed pork chop that is so good, and this dish sounds delicious too:)

  23. Tracy Nicole Sevigny — September 3, 2010 @ 1:46 am

    Not a big fan of cooked fruit but the marinade for the tenderloin looks tasty >>>> Pork Tenderloin with Peach Compote http://su.pr/2zKsiO

  24. Barbara @Modern Comfort Food — September 6, 2010 @ 11:23 am

    This looks simply stunning, Angie, and I can almost taste the combination of sweet, tart, fruity, savory, and crunchy almond flavors now. What a perfect approach to a late summer season dinner!

  25. Harriet — September 9, 2010 @ 7:53 am

    I know this is a fairly old blog post but I had to comment because this looks amazing! I’m gonna favourite it and see if I can give it a go in the future!

  26. Matt Kay — September 21, 2010 @ 12:30 am

    Your photography is unreal. That said, I love peaches, apricots or tart apples with pork. Apples might even be a little cliche but they all work so well especially when you throw in some sage. Sage always makes me “think” Autumn for some reason…Family meals, company, holidays. I love sage.

    Matt Kay

  27. Henry Hudson — September 24, 2010 @ 2:02 am

    Pork Tenderloin with Peach Compote

  28. Rose-Bartlett — September 26, 2010 @ 1:01 am

    Pork Tenderloin with Peach Compote | Eclectic Recipes http://su.pr/5madCE

  29. Ali — August 4, 2011 @ 8:51 pm

    I made this for dinner tonight and my mom and I both love it! We didn’t have some of the ingredients so I made some substitutions. We had no sage, so I added more rosemary and thyme, and I used a tiny bit of anise seed in lieu of fennel seed. And instead of vermouth I used sherry cooking wine, and didn’t add as much salt to the pork marinade. It was delicious! It’s definitely one of our favorite dinners now.

  30. A — January 18, 2015 @ 10:56 am

    I’m definitely an amateur cook, but I decided to try this recipe out. I must say that while mine of course did not look as good as the picture, it tasted great!! Thanks!

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