Food Network: Seared Pork Tenderloin with Pepper Compote

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Seared Pork Tenderloin with Pepper Compote
From Food Network Kitchens

Ingredients
Compote:
1 yellow bell pepper
1 red bell pepper
1 teaspoon coriander seed
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
2 garlic cloves, smashed
1 tablespoon fresh thyme leaves, chopped
Freshly ground black pepper

Pork:
1 tablespoon ground ginger
4 teaspoons extra-virgin olive oil
2 pork tenderloins (about 14 ounces each), each halved crosswise
Salt

Freshly ground pepper

Instructions
For the Compote: Position an oven rack in the upper part of the oven and
preheat the broiler. Line a broiler pan with foil. Halve the peppers through the stem, and remove
the seeds and stems. Lay the peppers, cut side down, on the prepared baking sheet. Broil the
peppers, moving as needed, so the skins char evenly, about 8 minutes. Put the peppers in a large
bowl, cover, and set aside until just cool enough to handle, about 5 minutes. (Don't leave them for
too long, or the peppers will get muddy-looking from the charred skins.) Rub the skins off the
peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining
charred skin. Dice the peppers.

Toast the coriander in a dry skillet, and then coarsely crack. Toss the peppers in a bowl along
with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste. Set
aside for at least 1 hour to let the flavors come together.

Preheat the oven to 350 degrees F.

For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste. Heat a skillet over
medium-high heat with the rest of the olive oil. Season pork with salt and pepper, and sear the meat
on all sides until golden brown, about 2 minutes. Brush each piece of pork with some of the ginger
oil. Transfer pan to oven and roast until an instant-read thermometer inserted into the pork
registers 150 degrees F, about 8 minutes. Set aside for 5 minutes. Thinly slice the pork, divide
among 4 plates and serve with the pepper compote.

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