Spice-Rubbed Pork With Bell Pepper Compote - cooking recipe

Ingredients

1/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper (or to taste)
1/4 teaspoon salt
1/2 teaspoon black pepper
1 (10 -12 ounce) pork tenderloin, fat removed
bell pepper compote
2 tablespoons olive oil
1 small red bell pepper, cored, seeded, cut in thin strips
1 small yellow bell pepper, cored, seeded, cut in thin strips
1 small red onion, thinly sliced
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon dried oregano
1/4 teaspoon ground pepper
2 teaspoons balsamic vinegar

Preparation

Preheat oven to 400 degrees.
Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
Place pork on a rack in a shallow roasting pan. Roast for 25 minutes, or until a meat thermometer registers 160 degrees. Let pork sit for 5 minutes before slicing.
Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
For Bell Pepper Compote:
Heat oil in large skillet over medium-low heat. Add bell peppers and onion, and cook 5 minutes. Add garlic, oregano, salt, pepper and balsamic vinegar. Cook for 5 to 10 minutes longer, or until vegetables are tender but not browned and vinegar aroma evaporates.