Entree: United States – Southern United States – Pan-Seared Pork Tenderloin with Peach-Bourbon Glaze

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

- 1.5 lb (680 g) pork tenderloin
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 cloves (about 6 g) garlic, minced
- 1/4 cup (60 ml) bourbon
- 1/2 cup (160 g) peach preserves
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (1 g) fresh thyme leaves, chopped
- 1 medium peach, sliced for serving (about 6 oz / 170 g)

Instructions

1. Preheat oven to 400°F (200°C). Pat pork dry and season all over with salt and pepper.
2. Heat olive oil in an ovenproof skillet over medium-high heat. Sear pork on all sides until golden brown, about 2–3 minutes per side.
3. Transfer skillet to the oven and roast until internal temperature reaches 145°F (63°C), about 10–15 minutes depending on thickness. Remove pork to rest on a cutting board and tent with foil.
4. While pork rests, return skillet to medium heat. Add butter and garlic and sauté 30 seconds until fragrant.
5. Carefully add bourbon to deglaze the pan; simmer 1–2 minutes to burn off some alcohol. Stir in peach preserves, Dijon mustard, and thyme. Simmer until glaze thickens slightly, about 3–5 minutes.
6. Slice pork and spoon glaze over slices. Garnish with fresh peach slices and additional thyme if desired.