Peach and Basil-Stuffed Pork Tenderloin

A delicious, summery supper dish. From Celebrate Magazine.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 3  peaches, peeled, pitted, and chopped
• 3  tablespoons butter, diced
• 2  tablespoons  chopped fresh basil
• 1  teaspoon salt, divided
• 1  teaspoon ground black pepper, divided
• 2 (1 1/2lb)  pork tenderloin, trimmed
• 2 (4 ounce) packages  thinly sliced prosciutto
• 1  tablespoon olive oil
• 2  cups chicken broth
• 1  tablespoon  chopped fresh basil
• 1  tablespoon  whole grain mustard

Directions

1. In a medium bowl, stir together peaches, butter, basil, 1/2 teaspoons salt, and 1/2 teaspoons pepper.
2. Butterfly pork tenderloin, cutting to but not through pork. Open pork, and place between 2 sheets of heavy duty plastic wrap; pound pork to 1/4" thickness. Spoon peach mixture down center of each tenderloin. Fold over to enclose filling, and wrap pork in prosciutto. Sprinkle with remaining 1/2 teaspoons salt and 1/2 teaspoons pepper.
3. Preheat oven to 400 degrees.
4. In a large oven-safe skillet, heat olive oil over medium high heat. Add pork, and cook for 3 minutes per side or until prosciutto begins to brown. Place skillet in oven, and bake for 20 minutes or until a meat thermometer inserted in thickest portion registers 145 degrees. Remove pork from skillet, and let stand for 10 minutes before serving.
5. Add broth to skillet, and cook over medium-high heat, scraping browned bits from bottom of skillet with a wooden spoon. Cook until broth is reduced to 1 cup; whisk in basil and mustard. Serve sauce over pork.