- Yield: 4 Servings
- 3 Tbsp olive oil, divided
- 1 lb pork tenderloin, trimmed
- 1 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 cups sliced peeled fresh peaches
- 2 Tbsp. (1 oz) bourbon
- 3 Tbsp apple cider vinegar, divided
- 2 Tbsp honey, divided
- 1 Tbsp unsalted butter
- 1 Tbsp Dijon mustard
- 3 cups shredded green cabbage (from 1 medium)
- ½ cup toasted sliced almonds
- ¼ cup chopped fresh flat-leaf parsley
- 2 tsp finely chopped fresh thyme
How to Make It
- Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with ½ teaspoon salt and ½ 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 ½ teaspoon salt, and remaining ½ 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.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.