Roasted Pork Tenderloins with Sautéed Peaches
Roasted Pork Tenderloins with Sautéed Peaches
Ingredients
- 2 pork tenderloins
- 1 tablespoon (30 ml) olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 2 ripe peaches, peeled and diced
- 3/4 cup (180 ml) chicken broth
- 1 tablespoon (15 ml) butter
- 2 teaspoons (10 ml) Dijon mustard
- 2 teaspoons (10 ml) chopped fresh thyme
- Salt and pepper
Instructions
- Preheat the oven to 200 °C (400 °F).
- In a skillet, brown the tenderloins on all sides in the oil. Season with salt and pepper. Place on a baking sheet and bake for about 15 minutes depending on their size. Cover and let rest for 5 minutes.
- In the same skillet, brown the onion, garlic and peaches for 2 to 3 minutes. Season with salt and pepper. Deglaze with the broth. Reduce by half. Remove from the heat, whisk in the butter, mustard and thyme. Adjust the seasoning.
- Slice the meat and drizzle with the sauce. Serve with Spinach Quinoa.
Roasted Pork Tenderloins with Sautéed Peaches