Prep 30 mins
Cook 30 mins
This recipe was published in Southern Living. I'm posting it here for safekeeping.
- 2 (1133.98 g) pork tenderloin
- 2.46 ml salt
- 2.46 ml fresh ground black pepper
- 29.58 ml olive oil
- 29.58 ml butter
- 1 large shallot, minced
- 118.29 ml peach preserves
- 78.07 ml Bourbon
- 29.58 ml country-style dijon mustard
- 1.23 ml dry crushed red pepper
- 118.29 ml chicken broth
- Preheat oven to 400 degrees. 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.
- Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
- Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
- Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.