This elegant tenderloin is moist, and the glaze is slightly sweet with a hint of bourbon. The key to pork is not to over cook it. Pork is also a blank canvas, and needs a great sauce, marinade or spices to give it great flavor. Serving this at your next dinner party will impress your guests with how great pork can taste. Enjoy!
2 (1 1/4-lb) pork tenderloins
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
2 Tbsp. butter
1 large shallot, minced
1/2 C. peach preserves
1/3 C. bourbon
2 Tbsp. country-style Dijon mustard
1/4 tsp. dried crushed red pepper
1/2 C. reduced-sodium chicken broth
Preheat oven to 400. Sprinkle tenderloins with salt and 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 and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 150. 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, 5 minutes or until reduced by half. Serve with sliced tenderloins.
Yields: 8 servings
