Pork Tenderloin With Peach Compote

Ingredients

• pork marinade 2 cloves garlic, smashed
• 1/2 teaspoon crushed fennel seed
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped rosemary
• 2 tablespoons fresh chopped sage leaves
• 2 tablespoons kosher salt
• 1 tablespoon cracked black pepper
• 1/4 cup extra-virgin olive oil
• 3 tablespoons good quality balsamic vinegar pork 1 1/2 to 2 pounds of pork tenderloin
• olive oil peach compote 3 cups fresh peaches, yellow and white, cut into small wedges
• 1/2 cup granulated sugar
• juice of 2 lemons
• 1/2 teaspoon fresh-cracked black pepper
• 1/4 cup vermouth
• 1/4 cup toasted sliced almonds
• 1 cup water
• olive oil