Peach-Mustard-Glazed Pork Tenderloin - cooking recipe

Ingredients

2 (1 1/4 lb) pork tenderloin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1 large shallot, minced
1/2 cup peach preserves
1/3 cup Bourbon
2 tablespoons country-style dijon mustard
1/4 teaspoon dry crushed red pepper
1/2 cup chicken broth

Preparation

Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.