We eat a lot of pork, and one of the most succulent parts of the Berkshire Hog is the tenderloin. When the Kitchen Whisperer prepared our Berkshire 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)
- 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.
- 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.
- 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.
- 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.
- Remove the pan from the heat and add the bourbon. Return to the heat and bring to a boil.
- 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
- Serving Size: 4