Penn Herb Wellness Guide
Pork Tenderloin with Peach Compote
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 26 hours.
- PorkPreheat large skillet. Preheat oven to 400F.
- Drizzle skillet with olive oil. Sear the pork on all sides over medium heat.
- Finish tenderloin in the oven until internal temperature reaches 155F. Remove pork from the oven at 155F and let it rest under aluminum foil until the temperature reaches 160F.
- Peach CompotePreheat a medium skillet. Drizzle with olive oil and add almonds. Saut until lightly browned. Add peaches, sugar, lemon juice, pepper, and water.
- Cook over medium-low heat until peaches just start to break apart, about 1520 minutes. Add vermouth and simmer until sauce has thickened.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.