Seared Pork Tenderloin with Pepper 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
- 1 tablespoon ground ginger
- 4 teaspoons extra-virgin olive oil
- 2 pork tenderloins (about 14 ounces each), each halved crosswise
- Freshly ground pepper
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.
Copyright 2004 Television Food Network, G.P. All rights reserved.
From Food Network Kitchens
Recipe courtesy of Paul Young