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1
For the Compote: Position an oven rack in the upper part of the oven and preheat the broiler.
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2
Line a broiler pan with foil.
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3
Halve the peppers through the stem, and remove the seeds and stems.
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4
Lay the peppers, cut side down, on the prepared baking sheet.
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5
Broil the peppers, moving as needed, so the skins char evenly, about 8 minutes.
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6
Put the peppers in a large bowl, cover, and set aside until just cool enough to handle, about 5 minutes.
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7
(Don't leave them for too long, or the peppers will get muddy-looking from the charred skins.)
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8
Rub the skins off the peppers with your fingers and lightly rinse with cool water, if necessary, to remove any remaining charred skin.
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9
Dice the peppers.
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10
Toast the coriander in a dry skillet, and then coarsely crack.
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11
Toss the peppers in a bowl along with the olive oil, vinegar, garlic, coriander, thyme and season with salt and pepper, to taste.
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12
Set aside for at least 1 hour to let the flavors come together.
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13
Preheat the oven to 350 degrees F.
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14
For the pork: Combine the ginger and 2 teaspoons of the olive oil to make paste.
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15
Heat a skillet over medium-high heat with the rest of the olive oil.
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16
Season pork with salt and pepper, and sear the meat on all sides until golden brown, about 2 minutes.
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17
Brush each piece of pork with some of the ginger oil.
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18
Transfer pan to oven and roast until an instant-read thermometer inserted into the pork registers 150 degrees F, about 8 minutes.
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19
Set aside for 5 minutes.
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20
Thinly slice the pork, divide among 4 plates and serve with the pepper compote.
