Pork Tenderloin with Peach Compote
- 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
- Juice of 2 lemons
- 1/2 teaspoon fresh-cracked black pepper
- 1/4 cup vermouth
- 1/4 cup toasted sliced almonds
- 1 cup water
- olive oil
- Produce
- Almonds, toasted (1/4 cup)
- Lemons, Juice of (2)
- Rosemary, fresh (1 tablespoon)
- Sage, fresh leaves (2 tablespoons)
- Thyme, fresh (1 tablespoon)
- Meat
- Balsamic vinegar pork, good quality (3 tablespoons)
- Pork marinade 2 cloves garlic (1)
- Cooking & Baking
- Black pepper, cracked (1 tablespoon)
- Black pepper, fresh cracked (1/2 teaspoon)
- Fennel seed (1/2 teaspoon)
- Granulated sugar (1/2 cup)
- Kosher salt (2 tablespoons)
- Olive oil, extra-virgin (1/4 cup)
- Olive oil (1)
- Drinks
- Water (1 cup)
- Desserts
- Olive oil peach compote (1)
- Beer, Wine & Liquor
- Vermouth (1/4 cup)
Preparation
Read recipe preparation on eclecticrecipes.com
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Published August 31, 2010 (2 years ago).
5 people saved this recipe.
