Pork Tenderloin with Balsamic Peaches
serves 4
Ingredients
- 1 1/2 lb pork tenderloin
- 1 T rosemary, fine chop
- 1 T butter
- 2 ea peaches, peeled, 1-inch wedges
- 1 1/2 T Balsamic vinegar
- basil leaves, torn
Instructions
- Season the pork with salt, pepper, and rosemary, pan-sear, then roast at 400 until done.
- Caramelize the peaches in the butter, then add the vinegar and heat through.
- Slice and plate the pork, top with the peaches and basil, and serve.
Source: La Cucina magazine, July/August 2013