Pork Loin with Peach Basil Bourbon Glaze
Pork is good for you!
We eat a lot of pork, and one of the most succulent parts of the Hog is the tenderloin.
When the Kitchen Whisperer prepared our Rib Chops with this delicious recipe, I knew that I had to try it with tenderloin.
4 1/2 tablespoons unsalted butter, divided
2 Pork Tenderloins
1 tsp salt and 1 tsp pepper
10 fresh basil leaves
1/4 tsp cayenne
2 shallots-small dice
1/4 cup bourbon
2 large peaches, pitted and halved*
1/4 cup of light brown sugar (only needed if using fresh peaches)
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.
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!
*If fresh peaches are not available, use 1 16 oz. can of sliced peaches in light syrup reserving 1/3 cup of the syrup