Pork Tenderloin with Bourbon Peach Sauce

Pork Tenderloin Medallions with peach bourbon compote sauce.

Pork Tenderloin with Bourbon Peach Sauce

These tender pork tenderloin medallions are seared whole, oven finished and served with a sweet-tart bourbon peach sauce made with fresh Colorado peaches.

Course Main Course Pork

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 336kcal

Author Lea Ann Brown

Ingredients

3 tablespoons olive oil
1 pound pork tenderloin
⅛ Cup All Purpose Flour
½ teaspoon Kosher Salt
⅛ teaspoon Fresh ground Pepper
2 cups sliced peeled fresh peaches 3 - 4 medium peaches, peeled and cut into wide slices
2 tablespoons Bourbon
3 tablespoons Peach cider vinegar or 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 heat. Add the oil. When the oil is hot, add the pork to skillet and brown on two sides.
Move the skillet to the oven. Cook until a thermometer inserted in thickest portion registers 140°. This will take about 15 minutes. Transfer to a cutting board and let it rest 3 minutes before slicing. The resting time will raise the internal temperature to 145 degrees.
Add fresh sliced peaches (peeled or unpeeled) to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, vinegar, and 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 medallions 1 ½ inches thick. Place on plates and drizzle with the peach bourbon sauce.

Notes

Tips For Success

Do not skip searing the meat. 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.
Don't Over Cook: I've overcooked more pork tenderloins than I'd like to admit. Culinary school emphasized temperature over time, and once I started relying on an instant-read thermometer instead of the clock, my pork became consistently juicy.
Don't Use Over Ripe Peaches: Peaches should just be coming into their soft stage. If they're too ripe, the sauce will be mushy.

Nutrition