TYLER (KYTX)- Recipe for pan-seared pork with peaches and balsamic red-wine reduction
1 pound pork tenderloin, silver skin removed
Coarse salt and freshly ground pepper
2 tablespoons grapeseed oil
3 peaches, cut into wedges
1/2 cup red wine
2 tablespoons balsamic vinegar
1 tablespoon honey
Slice pork into 3/4 inch slices and pound between two layers of plastic wrap to about 1/4 inch thickness. Season with salt and pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons of grapeseed oil to the pan. Cook pork, working in batches, until browned on both sides and cooked to medium temperature (145 degrees or slightly pink interior.) Transfer pork to a serving plate. Reduce heat to medium and add the peaches, red wine and balsamic vinegar. Sauté until liquid is reduced by half and peaches are soft. If necessary, add water a tablespoon at a time to keep the volume of the sauce while the peaches are softening. Add the honey and stir to coat. Pour sauce over the pork and serve.
Note: The alcohol in the wine dissipates as it reduces in volume. But if you prefer a substitution use 1/4 cup chicken broth combined with 1/4 cup apple or cranberry juice.