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)
- 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