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.
2cupssliced peeled fresh peaches3 - 4 medium peaches, peeled and cut into wide slices
3tablespoonsapple cider vinegar
1tablespoonshoney or agave syrup
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 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.