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Pork Tenderloin with Tomato-Peach Compote

['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']

Preheat oven to 425°F with rack in middle.
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.
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.
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.
Slice pork and serve with compote.

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