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Pork tenderloin topped with a peach whiskey sauce served with sliced and grilled summer squash

Pork Tenderloin with Bourbon-Peach Sauce

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.
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2
Calories 668kcal


  • 3 tablespoons olive oil
  • 1 pound pork tenderloin
  • 1/8 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


  • 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.


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


Calories: 668kcal | Carbohydrates: 29g | Protein: 49g | Fat: 35g | Saturated Fat: 9g | Cholesterol: 162mg | Sodium: 121mg | Potassium: 1184mg | Fiber: 3g | Sugar: 20g | Vitamin A: 677IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 3mg