By: Kecia’s Flavor Breakthrough!
Sweet and Savory is a great combination when it comes to pork. With an added spice of cinnamon and allspice. This was a great flavor breakthrough!
2 Pork Tenderloins trimmed
2 tbsp Olive Oil
Salt and pepper to taste
¼ cup Marsala wine or dry red wine
1 clove garlic crushed
2 tbsp olive oil
1 sweet onion julienned
2 tsp Kosher salt
1 cup peach preserves
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
Preheat oven to 375*
Trim, rinse and pat dry tenderloins. Season with salt and pepper. (I like Kosher Salt and Fresh Ground Black Pepper)
In cast iron skillet heat olive oil over medium high heat.
Put tenderloins in the oil, sear about 3 minutes on each side, or until lightly browned.
Mix together wine and garlic add to pan. Place skillet into oven and bake for about 35 – 40 minutes or until internal temperature reached 145*. Remove from oven and cover with foil, allow to rest for 3 – 5 minutes.
Meanwhile while pork is cooking start the sauce:
In a deep skillet heat oil over medium heat. Add onion and cook slowly browning to caramelize.
Add balance of ingredients.
Stir and melt preserves.
Place tenderloins on a platter, slice into 1” slices and arrange on platter. Drizzle pan drippings over pork, next drizzle peach sauce. Garnish with some peach slices if available.
Wonderful served with Creamy Risotto