Big Daddy's     Cooking with Attitude

Thai Chile



Pork Tenderloin with Peach Brandy Sauce

Using a technique for pan-sautéing adapted from Cook’s Illustrated, this wonderful entrée is tender, juicy and oh so flavorful. A collaboration with my dear wife has resulted in a dish that is easy to prepare yet elegant on the table. Serves two.

2 ¾ pound pork tenderloins
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1-15 ounce can peaches in heavy syrup
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
4 tablespoons lemon juice
½ Cup peach brandy or schnapps
2 tablespoon dry white wine
Basmati Rice

Cut the tenderloin into 1" medallions; sprinkle with the salt and pepper and set aside.

Put the peach syrup, nutmeg, cinnamon, salt, lemon juice and brandy into a blender and puree. Chop the peaches into ½" chunks. Add all to a saucepan and simmer to reduce by half; about 20 minutes.

Heat the oil over medium high heat until shimmering and place the medallions into pan, about 6-8 at a time to avoid overcrowding, and sear until browned on one side, about 1½ minutes. Turn carefully so as no to tear off the sear and cook for an additional 1½ minutes. Remove to platter. If necessary sear remaining medallions and set those aside as well.

Deglaze the pan with the wine scraping all bits from pan bottom. Add peach sauce and allow to come to a simmer. Return all medallions to skillet, turning to coat and simmer an additional 3-4 minutes. Test for doneness – medallions should still be slightly pink inside (about 150 degrees.)

Serve over Basmati rice.

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