Pork Tenderloin with Bourbon-Peach Sauce and Cabbage Slaw

Not Made

Prep Time: 40 mins Cook Time: 40 mins Servings: Serves 4 Source:

Ingredients

3 tablespoons olive oil, divided

1 pound pork tenderloin, trimmed

1 teaspoon kosher salt, divided

1 teaspoon black pepper, divided

2 cups sliced peeled fresh peaches

2 tablespoons (1 oz.) bourbon

3 tablespoons apple cider vinegar, divided

2 tablespoons honey, divided

1 tablespoon unsalted butter

1 tablespoon Dijon mustard

3 cups shredded green cabbage (from 1 medium)

1/2 cup toasted sliced almonds

1/4 cup chopped fresh flat-leaf parsley

2 teaspoons finely chopped fresh thyme

Directions

Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.

Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.

Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.

Nutrition

Calories 411 Fat 22g Satfat 5g Unsatfat 16g Protein 28g Carbohydrate 22g Fiber 4g Sugars 16g Added sugars 8g Sodium 643mg Calcium 7% DV Potassium 17% DV