Ingredients
Brown Peach Sauce
- 1 clove garlic, minced
- 1 onion, chopped
- 1 carrot, chopped
- 1/4 c butter
- 1/4 c all purpose flour
- 3 c beef broth
- 1/2 tomato, puréed
- Pinch of thyme
- Salt and pepper, as needed
Pork
- 2 pork tenderloins
- salt and pepper, as needed
- 1/4 c butter, divided ¼ and ¼
- 3/4 c peach preserves
- 1 c brown peach sauce (see below)
- 2 peaches, sliced
- parsley, for garnish
Instructions
Brown Peach Sauce
- Sauté the garlic, onion and carrot in butter until the vegetables are soft.
- Add in the flour and stir until golden brown.
- Slowly add the beef broth, and stir constantly.
- Add the tomato purée and thyme and stir until the sauce thickens.
- Simmer, stirring occasionally, until the sauce is reduced to two cups.
- Strain the sauce over a bowl with a sieve and season with salt and pepper.
Pork
- Season the pork tenderloins with salt and pepper.
- Sauté in ¼ cup butter for 5-10 minutes, browning all sides. Remove the tenderloins and place in a 9 x 13, or similar sized, casserole dish.
- To the pan, add the remaining ¼ cup of butter and the peach preserves.
- Pour the peach preserve mixture over the meat.
- Bake at 350° F for 40 minutes, basting often. Remove from the oven.
- Add the brown sauce to the peach preserve sauce and mix well.
- Lay the sliced peaches on top of the sauce.
- Bake for an additional 10 minutes.
- Garnish with fresh parsley and serve with peach slices and sauce.