Spice-Rubbed Pork With Bell Pepper Compote

• 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

1. Preheat oven to 400 degrees.
2. Combine cumin, cayenne pepper, salt and pepper on a plate. Roll pork tenderloin in seasonings. Set aside for 15 minutes.
3. 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.
4. Cut pork diagonally into 1/4-inch thick slices. Serve with Bell Pepper Compote on the side.
5. For Bell Pepper Compote:
6. 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.

ground cumin, cayenne pepper, salt, black pepper, pork tenderloin, bell pepper, olive oil, red bell pepper, yellow bell pepper, red onion, garlic, salt, oregano, ground pepper, balsamic vinegar

Taken from www.food.com/recipe/spice-rubbed-pork-with-bell-pepper-compote-306994 (may not work)