- 4
Ingredients
- Pork Marinade
- 2 cloves garlic, smashed
- 1/2 teaspoon crushed fennel seed
- 1 tablespoon fresh chopped thyme
- 1 tablespoon fresh chopped rosemary
- 2 tablespoons fresh chopped sage leaves
- 2 tablespoons kosher salt
- 1 tablespoon cracked black pepper
- 1/4 cup extra-virgin olive oil
- 3 tablespoons 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
- 1/2 teaspoon fresh-cracked black pepper
- 1/2 cup of White Wine
- 1/4 cup toasted sliced almonds
- 1 cup water
- olive oil
Preparation
Step 1
DIRECTIONS:
For the marinade:
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.
For the pork:
Preheat large skillet. Preheat oven to 400 degrees. Drizzle skillet with olive oil. Sear the pork on all sides over medium heat. Finish tenderloin in the oven until internal temperature reaches 160 degrees.
(I remove my pork from the oven at 155 degrees, and let it rest under aluminum foil until the temperature reaches 160 degrees.)
For the peach compote:
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.
Cook over medium low heat until peaches just start to break apart, about 15 - 20 minutes. Add vermouth and simmer until sauce has thickened