Bourbon Peach Pork Tenderloin

Name: Bourbon Peach Pork Tenderloin
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American Southern
Ingredients: 2 (about 1 pound each) pork tenderloins; 3 fresh peaches, pitted and cut into wedges; 1 1/2 pounds green beans, trimmed; 2 tablespoons olive oil; 1/3 cup bourbon; 2 tablespoons Dijon mustard; 2 tablespoons pure maple syrup; 3 cloves garlic, finely grated; 1 tablespoons fresh rosemary, chopped; to taste kosher salt and freshly ground black pepper

Lean pork tenderloin brings a generous protein payoff without the heaviness of a roast, while peaches and green beans add color, fiber, and natural sweetness. I sear the pork first so the pan builds…

Ingredients

2 (about 1 pound each) pork tenderloins
3 fresh peaches, pitted and cut into wedges
1 1/2 pounds green beans, trimmed
2 tablespoons olive oil
1/3 cup bourbon
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
3 cloves garlic, finely grated
1 tablespoons fresh rosemary, chopped
to taste kosher salt and freshly ground black pepper

Instructions

Heat the oven to 425°F. Pat the pork dry, then season it generously with kosher salt, black pepper, and the chopped rosemary. Whisk the bourbon, Dijon mustard, maple syrup, and garlic together in a small bowl.
Toss the green beans and peach wedges with 1 tablespoon of the olive oil and a pinch of salt. Arrange them in a large oven-safe skillet or roasting pan, leaving space in the center for the pork.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side, turning until deeply browned all over. Move the pork to the center of the vegetables.
Pour half of the bourbon-Dijon mixture over the pork and peaches. Roast for 16 to 22 minutes, turning the peaches once, until the thickest part of the pork reaches 145°F.
Transfer the pork to a cutting board and loosely tent it with foil for 8 minutes. Keep the vegetables warm in the pan while the meat rests; the resting time keeps the slices juicy and gives you a clean moment to finish the sauce.
Place the skillet over medium heat and add the remaining bourbon mixture to the pan juices. Simmer for 3 to 5 minutes, scraping up the browned bits, until the glaze is glossy and slightly reduced. Taste and adjust with salt and pepper.
Slice the pork into thick medallions and arrange it on a warm platter with the green beans and peaches. Spoon the bourbon glaze over the top and bring the platter to the table while the sauce is still shiny.

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