Pork Tenderloin with Bourbon-Peach Sauce

By sandy_h

Cooking Light July 2018

Ingredients

• 3 3 3 Tbsp olive oil, divided
• 3 3 3 Tbsp olive oil, divided
• 3 3 3 Tbsp olive oil, divided
• 1 1 1 lb pork tenderloin, divided
• 1 1 1 lb pork tenderloin, divided
• 1 1 1 lb pork tenderloin, divided
• 1 1 1 tsp kosher salt, divided
• 1 1 1 tsp kosher salt, divided
• 1 1 1 tsp kosher salt, divided
• 1 1 1 tsp black pepper, divided
• 1 1 1 tsp black pepper, divided
• 1 1 1 tsp black pepper, divided
• 2 2 2 cups sliced peeled fresh peaches
• 2 2 2 cups sliced peeled fresh peaches
• 2 2 2 cups sliced peeled fresh peaches
• 2 2 2 Tbsp (1 oz) bourbon
• 2 2 2 Tbsp (1 oz) bourbon
• 2 2 2 Tbsp (1 oz) bourbon
• 3 3 3 Tbsp apple cider vinegar; divided
• 3 3 3 Tbsp apple cider vinegar; divided
• 3 3 3 Tbsp apple cider vinegar; divided
• 2 2 2 Tbsp honey, divided
• 2 2 2 Tbsp honey, divided
• 2 2 2 Tbsp honey, divided
• 1 1 1 Tbsp unsalted butter
• 1 1 1 Tbsp unsalted butter
• 1 1 1 Tbsp unsalted butter
• 1 1 1 Tbsp dijon mustard
• 1 1 1 Tbsp dijon mustard
• 1 1 1 Tbsp dijon mustard
• 3 3 1 cups shredded green cabbage (from 1 medium)
• 3 3 1 cups shredded green cabbage (from 1 medium)
• 3 3 1 cups shredded green cabbage (from 1 medium)
• 1/2 1/2 1/2 cup toasted sliced almonds
• 1/2 1/2 1/2 cup toasted sliced almonds
• 1/2 1/2 1/2 cup toasted sliced almonds
• 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
• 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
• 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
• 2 2 2 tsp finely chopped fresh thyme
• 2 2 2 tsp finely chopped fresh thyme
• 2 2 2 tsp finely chopped fresh thyme

Details

Servings 4
Preparation time 40mins
Cooking time 40mins

Preparation

Step 1

Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140, 5 to 6 minutes per side. Transfer to a plate.

Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.

Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.