From Ricardo's recipes . . .
Preparation - 25 min
Cooking - 30 min
Servings - 6
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
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. We are serving Friday, July 21st with fresh from the garden French Filet Green Beans; oven roasted beets; and new tiny potatoes, boiled, buttered with salt and pepper . . .