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Pork Tenderloin with Tomato-Peach Compote
- 4 garlic cloves
- 1 tablespoon chopped peeled ginger
- 1 teaspoon curry powder
- 2 (3/4-pound) pork tenderloins
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3/4 pound tomatoes, cut into 1-inch pieces
- 1 peach, chopped
- 2 teaspoons chopped thyme
- 1 teaspoon sugar (optional)
- Equipment: a mortar and pestle
Directions:View on Epicurious
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