This recipe was adapted from New York Restaurateurs, The Scotto Family. The original recipe called for cooking the pork tenderloin on the stovetop, but you can also sear it and finish in the oven.
Makes 6 servings.
- 2 cloves garlic, smashed
- ½ tsp. crushed fennel seed
- 1 Tbsp. chopped fresh thyme
- 1 Tbsp. chopped fresh rosemary
- 2 Tbsp. chopped fresh sage leaves
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- ¼ cup extra-virgin olive oil
- 3 Tbsp. good-quality balsamic vinegar
- 1½ – 2 lbs. pork tenderloin, trimmed
- 3 Tbsp. olive oil
- 3 cups fresh peaches, yellow & white, cut into small wedges
- ½ cup granulated sugar
- juice of 2 lemons
- 2 bay leaves
- ½ tsp. freshly ground black pepper
- 1 cup water
- ¼ cup good-quality grappa (vermouth can be substituted)
- ¼ cup toasted sliced almonds
- In a large bowl, mix together all of the marinade ingredients. Pour the marinade over the pork tenderloin and refrigerate for 2-3 hours.
- Preheat oven to 400°. To make the pork, remove the tenderloins from the marinade and let drain. Heat a large skillet, drizzle in the olive oil, and sear the pork on all sides over medium heat. Finish the tenderloin in the oven until internal temperature reaches 145°. Remove from oven, tent with foil, and let rest until temperature reaches 160°.
- To make the compote, in a medium saucepan combine the peaches, sugar, lemon juice, bay leaves, pepper, and 1 cup water. Cook at a lazy bubble; do not boil. Cook until peaches just start to break apart, approx. 15-20 minutes. Add the grappa and simmer until compote becomes shiny and thick. (Peaches will fall apart to make their own sauce.) Remove from heat, take out the bay leaves, and fold in toasted almonds. Set aside at room temperature to serve with the pork tenderloin.
- When ready to serve, slice the pork on the bias into ½-inch slices. Top with the peach compote, or serve on the side.