Pork Tenderloin With Peppery Peach Sauce
Makes 2 servings. Recipe is by Cynthia L. Nobles, who says, “The peach is a natural flavor accompaniment to pork.”
1 small pork tenderloin (around 1 pound)
2 tablespoons olive oil
¼ cup cider vinegar
½ cup pineapple juice
¼ teaspoon hot red-pepper flakes
2 tablespoons honey
1 large, peeled fresh peach, chopped into 1/4-inch dice
1 tablespoon butter
1 tablespoon minced fresh parsley
1. Preheat oven to 400 F. Pat pork dry with paper towels and sprinkle with Creole seasoning. Heat oil in a large ovenproof skillet over medium-high heat and sear the pork until brown on all sides, about 7 minutes. Roast pork until the inside reaches 145 F for medium.
2. Transfer pork to a cutting board and tent with foil to keep warm. Place the same skillet over medium-high heat. Add vinegar and pineapple juice and cook, stirring, 2 minutes.
3. Strain liquid through a fine sieve and return to pan. Stir in pepper flakes, honey, peach and butter, and heat until bubbly and thickened. Stir in parsley. Slice pork and serve covered with peach sauce.