- 1½ pounds pork tenderloin
- ⅛ teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 ripe peaches, pitted and cut into 6-8 wedges each
- 1 shallot, thinly sliced
- 2 tablespoons cider vinegar
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- 1 teaspoon fresh rosemary, chopped
Season the pork tenderloin with salt, pepper and the cayenne.
Preheat the oven to 375°F. Add about a tablespoon of olive oil to a large skillet over medium-high heat. Sear the pork all over until it is browned, about 8 minutes total. Place the skillet into the oven and finish cooking until the pork reaches 145°F, about 12 minutes. Allow the meat to rest for 5 minutes before slicing.
Meanwhile in a 3 QT sauté pan melt the butter over medium heat. Add the shallots, and season them with salt and pepper. Cook for about 2 minutes until they are slightly softened. Add the remaining ingredients, stirring occasionally, until the peaches are softened and the sauce is becoming thick and syrupy, about 8 minutes more. Season with additional salt and pepper to taste.
Slice the pork tenderloin into ½-inch slices and serve with the sweet and sour peaches. Garnish with fresh rosemary.