This Spiced Pork Tenderloin is a fun summer dish. I used ripe peaches and baby plum tomatoes to make the eye-popping Tomato Peach Compote. The compote made a perfect addition to the grilled red onions and grilled tenderloin. This dish is both light and delicious.
Ingredients
- 1 lb pork tenderloin trimmed
- kosher salt and freshly ground black pepper
- drizzle of olive oil
Pork Seasoning
- 4 cloves grated garlic
- 1 tbsp grated fresh ginger
- 1 tbsp curry powder
- 1 tbsp canola oil
Tomato Peach Compot
- 1/2 medium sliced red onion
- 8-10 whole baby plum tomatoes sliced in half
- 1 peach peeled cut into 1/4" dice
- 1 tbsp honey
- 1/2 lemon juice
- 2-3 sprigs chopped fresh parsley
Instructions
Gather all ingredients before starting the recipe.
- Mix 4 cloves grated garlic, 1 tbsp grated fresh ginger, 1 tbsp curry powder, and 1 tbsp canola oil in a small bowl.
- Season a 1 lb pork tenderloin with kosher salt and freshly ground black pepper and then generously spread the mixed pork seasoning all over the pork tenderloin. Set aside for up to an hour before cooking.
- Pre heat oven to 400℉
- Heat a medium sized skillet over medium high heat, add a drizzle of olive oil and once the oil is hot, add the seasoned pork tenderloin. Sear each side for about 2 minutes, or until the tenderloin has turned a golden-brown color.
- Transfer seared tenderloin in the skillet to the preheated oven and set your timer for 15 minutes.
- Remove tenderloin from the oven and place on a platter to rest for 10 minutes before slicing.
Peach and Tomato Compote
- Using a sharp potato peeler, peel the peach and cut into small dice.
- Slice 8-10 whole baby plum tomatoes into halves and add to the diced peaches.
- Add a drizzle of olive oil to another small skillet and 1/2 medium sliced red onion and sauté over medium heat for 5-6 minutes, or until the onion begins to brown at the edges.
- Add 8-10 whole baby plum tomatoes to the onions and another drizzle of olive oil and sauté for another 5-6 minutes or until the tomatoes soften, but still keep their shape.
- Add the juice of 1/2 lemon and 1 tbsp honey and then add the diced peach. Toss gently to combine and remove from the heat.
Serving
- Slice pork tenderloin into thin slices and place on a platter. Lightly top with the tomato-peach compote and serve extra in a small bowl on the side.
Author Notes
I have made this dish several times and just to switch it up, I used, believe it or not, my Roast Chicken Seasoning. This spice blend has become my new favorite so if you make this fun summer dish more than once, try it with my new favorite spice blend.
