Pork & Peaches

Pickled Mustard Seeds

Pork Tenderloin

  • pork tenderloin
  • 1 C soy sauce
  • 3 T black strap molasses
  • 1 T bourbon
  • 2 grated garlic cloves
  • 1/4 t cayenne pepper
  • 1/2 onion coarsely chopped
  • 1 T canola oil

Combine soy sauce, molasses, bourbon, garlic and cayenne for marinade.  Marinade pork for 3-5 hours in fridge.  Pre-heat oven to 220°.  Remove tenderloin from marinade and pat dry.  Place coarse chopped onion in large cast iron pan; the onion is used as a "rack" for the pork.  Add pork loin directly on top of onions.  Cook pork for 20 minutes, increase oven temp. to 250°; cook for another 20 minutes, or until pork reaches 20° under desired doneness (for medium/medium rare; remove pork when it reaches 125°- 20° less than the desired temp. of 145°.)  Rest pork on cutting board; discard onions from pan.  Add canola oil to pan, and heat on stove top at high heat.  Add pork tenderloin to pan, and cook until a good seared crust forms, and temperature reaches desired doneness.

Peach Gastrique

  • 1/2 C honey

  • 1/2 C rice wine vinegar unseasoned

  • 2 yellow peaches chopped

  • 1/2 vidalia onion minced

Add honey to heavy bottomed sauce pan; heat at medium until honey just begins to caramelize.  Add vinegar; whisk to combine.  Add peaches and onion; season with salt & pepper.  Turn heat down to low.  Periodically stir and mash sauce.  Continue cooking until almost all liquid has evaporated, and peaches and onions have reduced to an almost syrup-like consistency.      


Spoon gastrique on plate.  Add a line of dijon mustard along gastrique (optional).  Slice tenderloin into approx. 1 inch pieces.  Place tenderloin cut-side up on gastrique.  Scatter pickled mustard seeds along pork.  Garnish with nasturtium flowers and leaves (optional).


cocktail: Peach Pimm's Cup

beer: doppelbocks or dunkels work well.  These two German style beers offer a nice malt backbone that complements the caramelization of the pork.  Some beers to look for: Bell's Consecrator or Hofbrau Dunkel.