Pork Tenderloin Medallions with Bourbon Peach Compote

Pork tenderloin gets a quick stove top sear and then finishes in the oven. Once sliced and plated, the pork tenderloin medallions are drizzled with an amazing syrupy bourbon and peach compote that’s tangy sweet and irresistible with flavor. It’s a super easy meal that’s easy enough for a weeknight yet impressive enough for entertaining. Let’s take a look.

Inspiration for this recipe

I swear I’m so impressionable when it comes to cooking and decisions made when deciding on dinner plans.

I was walking little Remy early one morning last week and stopped to visit with our neighbor Priscilla. We started talking about our supply of just arrived Palisade Peaches. Which led to peach sauces, which led to her plans to cook a pork tenderloin on her Big Green Egg which involved a pork tenderloin marinade, (which I thought sounded difficult). When she mentioned her plans included a bourbon peach compote…well the rest is history.

I came home and started making plans for my own peach sauce recipe for pork tenderloin, and you bet it involved bourbon. Let’s take a look at what I came up with.

Pork Tenderloin with Bourbon Peach Compote

I really wanted to ditch the marinade process and simplify the recipe to make a gourmet pork tenderloin recipe that was quick to the table and big on flavor. And I wanted an oven baked pork tenderloin as opposed to a grilled pork tenderloin recipe.

And as far as peach sauces go, this was one of the best flavor combinations I’ve ever had, and the tenderloin was so tender and perfect.

The Key Ingredients are simple:

• Olive oil: No need to haul out the expensive bottle of olive oil, the one that you reserve for those elegant vinaigrettes. The olive oil for this recipe is simply used for searing the pork tenderloin stove top. To get it nice and browned before finishing in the oven.
• Pork Tenderloin: This recipe will feed four as a light main course. Or two hungry adults with a small amount of leftovers. Pork tenderloin usually come packaged in a one pound packages and that’s what I used.
• Fresh Peaches: You’ll need 3 – 4 medium peaches. I prefer yellow peaches, the quintessential peach with a beautiful peach flavor.
• Bourbon: I like to use Wild Turkey 101, it’s premium American Kentucky Bourbon. It’s a good sipping bourbon with classic flavor. Perfect for this peach sauce.
• Apple Cider Vinegar: I love adding vinegar to sauces. It’s as important as salt and pepper in my book. Vinegar always brightens flavor and adds that perfect tang to balance a sweet sauce.
• Agave Syrup: I’m out of honey, so have been using Agave Syrup. Agave Syrup is darker in color than honey and actually has a more neutral flavor than honey. Substitute honey if you don’t have agave syrup.
• Unsalted Butter: A swirl of butter to finish any sauce never hurts. It brings everything together with texture and flavor.

How To Make Pork Tenderloin Medallions with Bourbon Peach Sauce

Let’s get started, it’s an easy recipe.

Pork Tenderloin with Bourbon Peach Compote – How To

• Gentlemen start your ovens Preheat that oven to 350 degrees
• Dust the Pork Tenderloin with Flour Place the flour on a dinner plate and gently roll the pork tenderloin to lightly coat with flour. Salt and pepper the tenderloin. Set aside.
• Sear the Pork Tenderloin Heat a heavy skillet or cast iron skillet over medium high heat. When the skillet is hot, add the oil. When the oil starts to shimmer, add the pork tenderloin and sear on two sides. Sear until if turns a golden brown.
• Finish the Pork Tenderloin In The Oven Remove the pork tenderloin to a baking sheet and place in oven. Cook until an instant read thermometer registers 140 degrees. This should only take about fifteen minutes.
• Make The Peach Bourbon Sauce While the tenderloin is in the oven, make the peach bourbon sauce. Add peeled and sliced peaches to skillet. Cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and agave syrup, or honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
• Pork Tenderloin Medallions Slice the pork tenderloin into thick medallions. About 1 – 1 ½ inches thick.
• Plate the Meal Fan pork medallions on a plate. Spoon the bourbon peach sauce liberally over the medallions. Serve immediately.

FAQ’s

In Summary, Why this Recipe Works

Pork tenderloin seared on the stove top creates a Maillard Reaction, which creates flavor. The browning component creates that distinctive meat flavor. Browning meat also makes it very oven friendly. It serves to hold in those precious meat juices which will keep the meat tender.

The recipe becomes super easy by finishing the pork tenderloin in the oven. Hands off means you have ample time to make that peach bourbon glaze.

And finally slicing the pork tenderloin into medallions, makes the feel like a special restaurant quality meal.

The woody undertones of bourbon are a perfect match for our sweet juicy fresh Palisade peaches. And an elegant flavor combination for pork tenderloin medallions.

Recipe for Pork Tenderloin Medallions with Peach Bourbon Sauce

I hope you give this pork medallions recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe. And if you have a favorite recipe using peach and bourbon, let me know, I’d love to give it a try.

More Pork Tenderloin Recipes

• Spice Rubbed Pork Tenderloin
• The Best Grilled Pork Tenderloin Recipe
• Coriander Crusted Pork Tenderloin
• Pork Tenderloin with Mango Chutney

And don’t miss my Pork Category. You’ll find lots of delicious recipes including the most popular on my site for Pickled Pineapple for Pork Medallions.

And if you like the pork and peaches combination, don’t miss my recipe for Ground Pork Meatballs with Peaches Basil and Lime.

Pork Tenderloin with Bourbon-Peach Sauce

Lea Ann Brown

Pork tenderloin medallions are drizzled with an amazing syrupy peach and bourbon glaze that's tangy sweet and irresistible with flavor. Super easy meal that easy enough for a weeknight and impressive enough for entertaining. Let's take a look.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course Pork

Cuisine American

Servings 2

Calories 668 kcal

Ingredients

  

• 3 tablespoons olive oil
• 1 pound pork tenderloin
• ⅛ Cup Flour
• Salt and pepper to taste
• 2 cups sliced peeled fresh peaches 3 – 4 medium peaches, peeled and cut into wide slices
• 2 tablespoons bourbon
• 3 tablespoons apple cider vinegar
• 1 tablespoons honey or agave syrup
• 1 tablespoon unsalted butter

Instructions

 

• Preheat oven to 350 degrees.
• Dust pork tenderloin with flour and then salt and pepper. Heat a large cast-iron skillet over medium-high, and add. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
• Remove the pork to a sheet pan and move to oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board.
• Add fresh peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 vinegar, an honey. Cook, stirring often, until sauce is slightly thickened and syrupy, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.
• Slice tenderloin 1 inch thick. Place on plates and drizzle with the peach bourbon glaze.

Notes

Prep Time: 20 Cook Time: 20 Difficulty: easy Servings: Serves 4 Source: cookinglight.com

Keyword medallions, Pork, tenderloin

Pork Tenderloin Medallions … They’re What’s for Dinner

Lea Ann Brown

Why Trust My Recipes? I am a Culinary School Graduate and believe that everyone should try to cook as often as they can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.