Wednesday, August 26, 2009

Pork Tenderloin with Tomato Peach Compote



It feels good to be back in the 'cook my own dinner for a change saddle'. Last night's Chicken with Poblano Sauce made a delicious leftover lunch, and I have had this pork tenderloin with tomato-peach compote from the July Gourmet Magazine on the radar.

I prepared per the recipe instructions and it was ok, but didn't blow me away. The peach and fresh tomato flavors do work well together, but there needed to be a kick of some kind of acid in the compote (I did not use the optional sugar). A flavored vinegar - ideally peach, but maybe fig, would have helped. Some dark brown sugar in the rub.

Speaking of the rub, I'm not sure the wet rub, ground in a mortar and pestle was the way to go. I only glanced briefly at the reviews after the fact, but someone suggested making a dry rub and I tend to agree with that. Dry ground ginger, dark brown sugar, with the curry. Saute the garlic with onion when making the compote.

I suppose I would push the compote into chutney territory by making it more sweet and sour. I was happy when I got a nice bite of peach with the pork. I was not a curry fan until I tried some of the Penzey blends, which really changed my opinion. Having a fresh, good blend is key; old stale supermarket jars are probably what made me turn up my nose in the first place.

Good starting point, but there is definitely room for improvement in this particular recipe. It still smells good though.

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