Seared pork tenderloin with pepper compote Recipe | Food Network UK
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Cooking tools:
- Griddle
- Oven
- Stove
- Aluminum foil
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Measuring spoon
- Pastry brush
- Instant-read thermometer
- Plate
Ingredients
- Salt
- 2 pork tenderloins (about 500g each), each halved crosswise
- 4 tbsp extra-virgin olive oil
- 1 tbsp ground ginger
- Freshly ground black pepper
- 1 tbsp fresh thyme leaves, chopped
- 2 garlic cloves, smashed
- 1 tbsp white wine vinegar
- 65ml extra-virgin olive oil
- 1 tsp coriander seeds
- 1 red pepper
- 1 yellow pepper
- Freshly ground pepper
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