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Pork tenderloin with summer peach compote marinade

Scotto family
Servings:
Serves 6 Servings
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Ingredients

  • 2 clove garlic, smashed
  • 1/2 teaspoon crushed fennel seed
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 2 tablespoon fresh chopped sage leaves
  • 2 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon good quality balsamic vinegar
Peach compote
  • 2 clove garlic, smashed
  • 1/2 teaspoon crushed fennel seed
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 2 tablespoon fresh chopped sage leaves
  • 2 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon good quality balsamic vinegar
  • 3 cup fresh peaches, yellow and white cut into small wedges
  • 1/2 cup granulated sugar
  • 2 cup bay leaves
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 cup good quality grappa
  • 1/4 cup toasted sliced almonds
  • 1 cup water
Pork
  • 2 clove garlic, smashed
  • 1/2 teaspoon crushed fennel seed
  • 1 tablespoon fresh chopped thyme
  • 1 tablespoon fresh chopped rosemary
  • 2 tablespoon fresh chopped sage leaves
  • 2 tablespoon kosher salt
  • 1 tablespoon cracked black pepper
  • 1/4 cup extra virgin olive oil
  • 3 tablespoon good quality balsamic vinegar
  • 3 cup fresh peaches, yellow and white cut into small wedges
  • 1/2 cup granulated sugar
  • 2 cup bay leaves
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 cup good quality grappa
  • 1/4 cup toasted sliced almonds
  • 1 cup water
  • 1 1/2 to 2 pounds of pork

Preparation

Baking Directions:

Add all ingredients to a mixing bowl, pour over pork and marinate in refrigerator for 2 to 6 hours.

For the peach compote:In a medium saucepan, combine sugar, lemon juice, bay leaves and pepper with peaches and 1 cup of water.

Cook at a lazy bubble.

Do not boil.

Cook until peaches just start to break apart (about 15 to 20 minutes).

Add grappa and simmer until compote becomes shiny and thick.

Peaches will fall apart to make their own sauce.

Remove from heat and fold in almonds.

Set aside at room temperature and serve with pork tenderloin.

Pork tenderloin:Remove pork tenderloins from marinade and let drain.

In a large iron skillet, heat 3 tablespoons extra-virgin olive oil until smoking.

Add pork tenderloin and turn to brown evenly on all four sides, about 2-3 minutes each side, for an approximate cooking time of 10-12 minutes.

Slice into bias ½-inch slices and serve with peach compote.

Recipe Tags

AmericanEasy
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