• Savory Pork Tenderloin with Peach Compote

    Savory Pork Tenderloin with Peach Compote
    Prep time:
    Cook time:
    Total time:
    Serves: 5
    • Pork Marinade
    • 2 cloves garlic, smashed
    • 1/2 tsp crushed fennel seed
    • 1 Tbsp fresh chopped thyme
    • 1 Tbsp fresh chopped rosemary
    • 2 Tbsp fresh chopped sage leaves
    • 2 Tbsp kosher salt
    • 1 Tbsp cracked black pepper
    • 1/4 cup extra-virgin olive oil
    • 3 Tbsp 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 tsp fresh cracked black pepper
    • 1/4 cup vermouth
    • 1/4 cup toasted sliced almonds
    • 1 cup water
    • Olive oil
    1. Marinade
    2. 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.
    3. Pork
    4. Preheat oven to 400ºF (205ºC). At the same time, preheat a large skillet over medium heat. Drizzle skillet with olive oil. Sear the pork on all sides. Finish tenderloin in the oven until internal temperature reaches 160 degrees.
    5. (You can remove the pork from the oven at 155 degrees, and let it rest under aluminum foil until the temperature reaches 160 degrees.)
    6. Peach Compote
    7. 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.
    8. Cook over medium low heat until peaches just start to break apart, about 15 - 20 minutes. Add vermouth and simmer until sauce has thickened
    Serving size: 1 Calories: 492 Fat: 22g Saturated fat: 5g Carbohydrates: 8g Sugar: 3g Sodium: 117mg Fiber: 1g Protein: 61g Cholesterol: 161mg
    Nutritional values are estimations, not exact values

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