Pork Tenderloin With Peach Compote

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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

1 1/2 to 2 pounds of pork tenderloin

olive oil

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

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