Roasted Pork Medallions and Peaches

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Servings: 4 Prep: 30 min Cook: 10 min Dairy Free Gluten Free Paleo Kids Oven Simple Added 5 months ago Updated 5 months ago

Missing nutrition data for: Peaches, Pork Tenderloin, Ground Black Pepper, Extra Virgin Olive Oil, Fresh Rosemary, Mustard

Ingredients

4 peaches, or nectarines ⚠

1 ½ pounds pork tenderloin ⚠

1 ½ teaspoons sea salt, or to taste

ground black pepper, to taste ⚠

¼ cup extra virgin olive oil ⚠

1 cup white wine

1 sprig fresh rosemary ⚠

1 tablespoon mustard ⚠

1. Preheat oven to 400F. Cut the peaches in half, remove the pits, and then cut into wedges. Slice pork into medallions (2 per serving).

2. Season the medallions on both sides with salt and pepper.

3. In an oven-safe pan, heat 1/2 of the oil over medium high heat.

4. Add the pork and cook for 2 minutes, then flip the pieces and cook another 2-4 minutes until browned. Remove to a plate.

5. Add the wine, rosemary, and mustard. Bring to a boil, scraping the brown bits from the bottom of the pan with a spatula.

6. Cook until the liquid is reduced to half, then remove from heat.

7. Return the pork to the pan and place in the oven for about 5-6 minutes, then flip the pork and add the peaches.

8. Put back into the oven and cook for another 6 minutes or until the meat is 145F at its center.

9. Remove the pan from the oven and place the pork and peaches on a serving plate.

10. Place the pan back on the stove. Add the remaining oil and whisk to make a sauce. Pour over the pork and peaches and serve.