Ingredients for Pork Tenderloin In Peach Sauce
- 1 tablespoon olive oil
- 1 1/2 lbs pork tenderloin
- salt and pepper to taste
- 1 tablespoon butter
- 1 garlic clove, minced
- 1/2 teaspoon dried sage
- 1/2 cup chicken broth
- 1 teaspoon cornstarch
- 1 cup sliced fresh peaches
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How to Make Pork Tenderloin In Peach Sauce
- Season pork medallions generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 2-3 minutes per side, until browned and cooked through. Internal temperature should reach 145°F (63°C).
- Remove pork from skillet and set aside, keeping warm.
- Add butter to the skillet. Add minced garlic and sage; cook for about 30 seconds, until fragrant.
- In a small bowl, whisk together cornstarch and chicken broth until smooth.
- Pour cornstarch mixture into the skillet and bring to a simmer, whisking constantly until the sauce thickens (about 1-2 minutes).
- Gently stir in sliced peaches and cook for 1-2 minutes, just until heated through.
- Return pork medallions to the skillet, coating them with the peach sauce.
- Serve immediately. Garnish with extra sage leaves if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
103g
Fat
38g
Carbs
11g
