Ingredients

• 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

Instructions

1. Preheat oven to 425°F with rack in middle.
2. Mash garlic, ginger, curry powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a paste using mortar and pestle. Rub all over pork.
3. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Brown pork on one side, about 5 minutes, then turn over and transfer skillet to oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F for juicy meat, 10 to 12 minutes. Let pork rest, uncovered, on a cutting board while making compote.
4. Add onion to skillet (handle will be very hot) and sautéover medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peach and sauté until just softened, 3 to 4 minutes. Stir in thyme and, if desired, sugar.
5. Slice pork and serve with compote.