Pork Tenderloin with Peach Compote

• From: Eclectic Recipes

Ingredients

• Pork Marinade2 cloves garlic, smashed

• 1/2 tsp crushed fennel seed

• 1 Tbs freshly chopped thyme

• 1 Tbs freshly chopped rosemary

• 2 Tbs freshly chopped sage leaves

• 2 Tbs kosher salt

• 1 Tbs cracked black pepper

• 1/4 cup olive oil

• 3 Tbs balsamic vinegar

• Pork1 1/2 lbs pork tenderloin

• 2 Tbs olive oil

• Peach Compote2 Tbs olive oil

• 1/4 cup toasted sliced almonds

• 3 cups fresh peaches, yellow and white, cut into small wedges

• 1/2 cup granulated sugar

• 2 lemons, juiced

• 1/2 tsp cracked black pepper

• 1 cup water

• 1/4 cup vermouth

Peach and almond compote accompanies a juicy pork tenderloin.

Directions

• MarinadeAdd all ingredients for the pork marinade to a large bowl and mix well.
• Place the pork in the marinade and marinate in fridge for 2–6 hours.
• PorkPreheat large skillet. Preheat oven to 400°F.
• Drizzle skillet with olive oil. Sear the pork on all sides over medium heat.
• Finish tenderloin in the oven until internal temperature reaches 155°F. Remove pork from the oven at 155°F and let it rest under aluminum foil until the temperature reaches 160°F.
• Peach CompotePreheat a medium skillet. Drizzle with olive oil and add almonds. Sauté until lightly browned. Add peaches, sugar, lemon juice, pepper, and 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.