Ingredients
- 1/2 cup cider vinegar
- 2 tbsp. Dijon mustard
- 3 tbsp. light brown sugar
- 3 tbsp. honey
- 1 tbsp. minced fresh ginger
- Salt and freshly ground black pepper
- 1 1/4 lbs. pork tenderloin
- 1/4 red onion
- 2 ripe peaches
- 3 to 5 basil leaves, torn
Preparation
Step 1
1. In a medium bowl, whisk the vinegar, mustard, sugar, honey and half the ginger, then season with salt and pepper to taste. Add the pork tenderloin and turn to coat. Cover and marinate for 1 hour at room temperature or up to 8 hours in the refrigerator.
2. Preheat the oven to 425 degrees. Remove the pork from the marinade and pat very dry. Transfer the marinade to a small saucepan and boil until syrupy. Place pork on a baking pan and roast until a thermometer inserted registers about 140 degrees, about 20 minutes. Brush the pork with reduced marinade.
3. Meanwhile, very thinly slice the onion and soak in ice water. Halve and thinly slice the peaches. Toss them with remaining ginger. Drain onion and add to the peaches along with basil. Season with salt and pepper.
4. Slice the pork and serve with peach salad.