Directions

1. Pat the tenderloin dry and season with 1/2 tsp salt and 1/2 tsp pepper on both sides. Set aside for 30 minutes at room temperature.

2. Heat a heavy-duty skillet over medium high heat and add in 1 1/2 tbsp of butter. Once the butter starts to foam in the pan place the pork in the pan. Do not move for 2-3 minutes or until it is nicely browned on both sides.

3. Turn the flame down to medium and cook the tenderloin to 130 degrees. Remove the pork to a serving plate and rest. The pork will continue to cook and the internal temperature will rise.

4. Add the shallots and 1 tablespoon of butter to the pan and cook the shallots for 3-4 minutes or until the shallots are translucent. If you are using fresh peaches add them to the pan and cook for one minute.

5. Remove the pan from the heat and add the bourbon. Return to the heat and bring to a boil.

6. Stir until the liquid has begun to reduce (about 2-3 minutes) and add in the brown sugar or the peach syrup, cayenne, 1/2 tsp salt, 1/2 tsp pepper and the whole basil leaves. Cook for 1-2 minutes or until the mixture thickens and becomes syrupy.

7. Add in the last tbsp of butter and stir. If using the canned peaches, add them. Spoon the delicious bourbon glaze over the tenderloin and enjoy!