Pork Tenderloin with Tomato-Peach Compote

The first time I made this exactly as is and it was absolutely delicious! I rubbed the spices on two tenderloins and froze one. When I made it again I defrosted the tenderloin overnight in the fridge and just popped it in the pan. I didn't have peaches or tomatoes so instead I sauteed apples and onions in the remaining oil with a couple of teaspoons of dried tarragon (fresh would have been better but you'd need more of it), a sprinkle of sugar (honey would also work) and a splash or two of some good balsamic vinegar. When they were almost soft I popped them in the pan with the pork to finish.

• sestersohn

• Maryland

• 10/3/2015

Fabulous! I more or less followed the recipe, though omitted the sugar and replaced the suggested tomato and onion content with red onions and halved grape tomatoes. I served it with turmeric-seasoned basmati rice and some lightly sautéed green beans. My son and I inhaled this, and I've been asked to add it to our meal rotation. Reasonably easy, very tasty, light on the budget.. it really doesn't get any better.

• rabelais

• 7/29/2014

这个夏天是我最喜欢的菜,尽管I do a "quick" version using cutlets (pork or turkey) or chicken breasts. I sprinkle the meat with salt, curry and ginger powder and brown in the olive oil, add the garlic and onion and cook until softened, then add the tomato, peaches and thyme and simmer all together. About 10 minutes start-to-finish.

• hthomps

• Arlington, VA

• 7/12/2014

This is a good recipe. I liked it. We ate it and enjoyed it. I just wasn't crazy about it. I don't know that I will make it again. My boyfriend liked it more than I did. I liked the peaches but wasn't crazy about the tomatoes in the compote. However, my boyfriend thought that the tomatoes balanced the flavors nicely. Yet, I still wouldn't make it again.

• thanksalot

• 9/4/2011

Made this with pork chops and really ripe, fresh peaches and tomatoes. Just used some good quality curry powder on the meat, and sea salt instead of sugar in the compote. Lots of flavor - will definitely make this again (in fact I'm making it again tonight).

• hthomps

• Arlington, VA

• 8/27/2011

MUST USE fresh peaches and (preferably heirloom) tomatoes. Very nice, very easy summer dish.

• ajjaffin

• Washington DC

• 7/28/2011

I made this last night and my husband said it was the best new thing we've had in a long time. I couldn't get a pork tenderloin so I used thick cut boneless loin chops. I had six chops, and unscientifically increased the recipe. Doubled the spices, used a lot more tomato than called for and so forth. I didn't use garlic because we don't really like it, but I doubled (tripled?) the ginger. My husband and I both found the compote delicious. I was able to find a very fresh peach that was full of flavor, but the tomatoes in the stores are nothing special. Hopefully later in the summer it will be better. I will definitely be putting this in regular rotation.

• juliamarta1

• Brooklyn, NY

• 6/29/2011

I made this last night and my husband said it was the best new thing we've had in a long time. I couldn't get a pork tenderloin so I used thick cut boneless loin chops. I had six chops, and unscientifically increased the recipe. Doubled the spices, used a lot more tomato than called for an so forth. I didn't use garlic because we don't really like it, but I doubled (tripled?) the ginger. My husband and I both found the compote delicious. I was able to find a very fresh peach that was full of flavor, but the tomatoes in the stores are nothing special. Hopefully in a month it will be better. I will definitely be putting this in regular rotation.

• juliamarta1

• Brooklyn, NY

• 6/29/2011

I served this dish for a summertime dinner party for 8 and there were raves all around. Be sure not to overcook the pork. I like it just a little pink. It remains moist and flavorful, kindly accepting to the flavors of the compote.

• ravj61

• Syracuse, NY

• 8/16/2010

Wow... surprisingly delicious! I added a little white wine to the onions while they were cooking and a tablespoon of butter... it gave the compote more flavor. Also a sprinkle of hot pepper flakes (which I pretty much put on almost everything) is great for a slight kick. The rub for the pork was absolutely perfect... Will definitely make again!

• Anonymous

• Los Angeles

• 6/9/2010

Very tasty. I read the reviews before making this recipe and took the advice of a few reviewers plus added a few of my own ideas to the compote. The wet rub worked fine except that it burned a little bit in the pan in the oven. I scooped out the obvious burned stuff before deglazing the pan with white wine, as suggested by one reviewer. That worked great. I also added just a hint of cumin and probably 1/4 tsp of cinnamon. I also added a little more than the suggested amount of sugar, and then cooked everything down just a bit longer with about 1/4 cup of chicken broth. That added just enough salt and flavor to really set off the other flavors. It was delicious.

• lmmack

• La Selva Beach, CA

• 5/13/2010

Not the best pork t-loin recipe I've found, but very good. We both really enjoyed it - the compote is delicious with the pork. Worth keeping around in case I get tired of some of my other favorite pork recipes, but not out-of-this-world.

• wwalker77

• Seattle

• 8/23/2009

This dish has a lot of potential, but needs a few adjustments in my opinion. First off, I'd use a dry rub next time. When you sear meat with a wet garlic rub, the garlic burns and sticks to the pan. Burnt garlic is not good. I think a dry rub made from pepper, salt, coriander & cumin (maybe minced ginger) would work. Then the compote: I agree that it needs a little booster. I sauteed the onions for a long time on low heat, then added the tomato and peach. But the magic ingredients were 1/8 tsp of cinnamon, 1/2 tsp ground coriander and salt to taste. I left out the thyme because I felt it would clash with the peaches - good call. My wife & I though it was really good. It made a nice savory, rich sauce that worked great with the pork. Some bitter greens would make a good side dish to compliment the sweetness on the dish. I also recommend a Zin or Pino with a lot of stewed fruit taste to compliment the compote.

• carminn

• SF

• 8/15/2009

This was fine, but not wonderful...the flavors just didn't seem to work together that well. There are better prok tenderloin-fruit preparations on the website, particularly the Island Pork Tenderloin Salad. Probably won't make this one again.

• Anonymous

• New Orleans

• 8/5/2009

Tenderloin was very tender, juicy, and the rub brought out the flavor. Compote was kind of innocuous. It needs a little something, and I'm inclined to try the others' suggestions to add habaneros or maybe a little cayenne. Maybe some cumin for the compote . . .

• kross3

• 7/31/2009