Pork Tenderloin with Peach Compote

Related recipes: Main Dishes, Gluten-Free
Pork Tenderloin with Peach Compote: Main Image

Quick Facts

Servings: 6
Prep Time: 40 min.
Cook Time: 60 min.
Total: 1 hr. 40 min.
Angie McGowan
Peach and almond compote accompanies a juicy pork tenderloin.

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

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.

Nutrition Facts

Calories 445
  Calories from Fat 221 (50%)
(39%)Total Fat 25g
(20%)Saturated Fat 4g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
(25%)Cholesterol 74mg
(81%)Sodium 1941mg
(19%)Potassium 677mg
Total Carbohydrate 29g
(10%)Dietary Fiber 3g
Sugars 24g
Sugar Alcohols 0g
(52%)Protein 26g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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