pork tenderloin with pan gravy and broiled peach salad

Ya’ll. This is a whole vibe. It feels like summer and winter all wrapped up together with a healthy side of spring and fall. SO basically you can have it whenever you want. Well. As long as you can find fresh peaches that is.

Ingredients:

1/3 cup avocado oil

1 Tbsp dijon

1 Tbsp honey

juice of 6 tangerines

1 tsp salt

2 pork tenderloins, trimmed

juice of 4 tangerines

1 Tbsp evoo

2 Tbsp avocado oil

1/ Tbsp grainly mustard

1/2 Tbsp honey

1 Tbsp rose vinegar

pinch salt

pinch pepper

2 peaches, halved and pitted

ghee spray

1 large shallot, thinly sliced

1/2 cup rice wine finegar

1/2 cup water

3 Tbsp sugar

1 tsp salt

1 cup chicken stock

2 Tbsp butter

4 Tbsp flour

1/4 cup rose

1/4 cup chicken stock

handful fresh tarragon leaves

Directions:

Whisk together avocado oil, 1 Tbsp honey, 1 Tbsp dijon, juice of 6 tangerines, and 1 tsp salt.

Pour over tenderloins, and let sit for 1 - 2 hours.

Whisk together juice of 4 tangerines, 1 Tbsp evoo, 2 Tbsp avocado oil, 1/2 Tbsp grainy mustard, 1/2 Tbsp honey, 1 Tbsp rose vinegar, pinch of salt and pepper. Set dressing in fridge.

Preheat oven to broil.

Spray peaches with ghee.

Broil for about 2 - 3 minutes a side. Checking often. You want them caramelized, but not burnt.

Remove from oven and let cool to room temp. Slice.

Place sliced shallots in a lidded container. Top with rice wine vin, water, sugar, and 1 tsp salt. Shake to combine, and refrigerate.

Preheat oven to 420.

Remove tenderloin from fridge about 20 minutes before cooking.

Heat large oven safe cast iron pan over medium high heat.

Brown tenderloin on all sides.

Once tenderloin is browned, remove from heat and add in 1 cup chicken stock.

Bring pan to oven, and roast until tenderloin reaches an internal temp of 165. Remove from oven.

Remove tenderloin from pan and tent to let rest about 15 minutes, then slice.

Place pan on stove. Turn heat to high.

Add butter, and then flour in Tbsp increments, whisking to combine between each addition.

Add in rose. Whisk to combine.

Add in 1/4 cup chicken stock. Whisk to combine.

Continue to whisk until gravy has thickened.

Place a generous spoonful of gravy on a plate. Top with sliced tenderloin.

Mix together a small handful of peaches, tarragon, and shallots with 1 - 2 Tbsps dressing for each plate (should make 4).

Place on top of sliced tenderloin.