4 garlic cloves, smashed
1 tablespoon chopped peeled ginger
1 teaspoon curry powder
sea salt and cracked black pepper to taste
1 2-pound pork loin
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large tomatoes, chopped
2 peaches, chopped
1 tablespoon fresh thyme leaves, sripped from the stems + sprigs for garnish
Preheat oven to 425°F with rack in middle.
Mash garlic, ginger, curry powder, sea salt and cracked black pepper. Rub all over the pork.
Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat. Brown pork, fat side UP, about 5 minutes, then turn over and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into thickest part of meat registers 145 to 150°F. about 15 minutes. Let pork rest, uncovered, on a cutting board while making the mash.
Add onion to the hot skillet and sauté over medium-high heat until softened, 5 to 7 minutes. Add tomatoes and peaches and sauté until just softened, 3 to 4 minutes. Stir in the thyme leaves. Season to taste with sea salt and cracked black pepper.
Slice pork and serve on a pool of mash, with more heaped on top.
Garnish with sprigs of thyme.