Ingredients
- 2 2
- (1 1/4-lb.) pork tenderloins
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon freshly ground black pepper
- 2 2
- tablespoons olive oil
- 2 2
- tablespoons butter
- 1 1
- large shallot, minced
- 1/2 1/2
- cup peach preserves
- 1/3 1/3
- cup bourbon
- 2 2
- tablespoons country-style Dijon mustard
- 1/4 1/4
- teaspoon dried crushed red pepper
- 1/2 1/2
- cup reduced-sodium chicken broth
Preparation
Step 1
1. Preheat oven to 400°. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned. 2. Melt butter in a small skillet over medium-high heat; add shallot, and sauté 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins. 3. Bake at 400° for 20 minutes or until a meat thermometer inserted in thickest portion registers 150°. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing. 4. Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins.