- 15 minutes
- 20 minutes
- 4 - 6 servings
Y'all will love this southern combo of fresh peaches and spicy pork tenderloin. It's perfect for a Sunday dinner.
- Season pork with salt, pepper, coriander, and garlic; set aside. Heat oil in sauté pan on medium high hear. Add pork and cook until done or internal temperature reaches 140°F. Depending on thickness of pork, finish cooking in a warm oven at 350°F. Transfer to plate, loosely cover with foil and let rest for 5 mins.
- In a separate bowl, whisk together the balsamic vinegar and brown sugar. Set aside.
- On medium heat, using the same pan with pork juices, prepare the sauce. Add oil (if needed), shallots, peaches, garlic, season with salt and black pepper to taste. Add wine, stir and scrape bottom of pan to remove stuck bits. Bring to a low boil and reduce to about half. Add pork back to pan and allow to cook until warm.
- Move pork to serving plate, brush on balsamic glaze and top with sauce from pan. Serve immediately.