![\"Peach-Mustard](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/12\/100_33861-300x225.jpg\")
<\/a> 2 (1 1\/4-lb) pork tenderloins
\n1\/2 tsp. salt
\n1\/2 tsp. freshly ground black pepper
\n2 Tbsp. olive oil
\n2 Tbsp. butter
\n1 large shallot, minced
\n1\/2 C. peach preserves
\n1\/3 C. bourbon
\n2 Tbsp. country-style Dijon mustard
\n1\/4 tsp. dried crushed red pepper
\n1\/2 C. reduced-sodium chicken broth<\/p>\nPreheat oven to 400. Sprinkle tenderloins with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.<\/p>\n
Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat, and stir in peach preserves and next 3 ingredients. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins. <\/p>\n
Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 150. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing. <\/p>\n
Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half. Serve with sliced tenderloins. <\/p>\n
Yields: 8 servings<\/p>\n","protected":false},"excerpt":{"rendered":"
This elegant tenderloin is moist, and the glaze is slightly sweet with a hint of bourbon. The key to pork is not to over cook it. Pork is also a blank canvas, and needs a great sauce, marinade or spices to give it great flavor. Serving this at your next dinner party will impress your … <\/p>\n
Continue reading<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[11,6],"tags":[],"class_list":["post-1184","post","type-post","status-publish","format-standard","hentry","category-pork-sausage","category-recipes","item-wrap"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p29QDf-j6","_links":{"self":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1184"}],"version-history":[{"count":13,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1184\/revisions"}],"predecessor-version":[{"id":1258,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=\/wp\/v2\/posts\/1184\/revisions\/1258"}],"wp:attachment":[{"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1184"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/stirmypot.com\/wordpress\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
![\"Peach-Mustard](\"https:\/\/stirmypot.com\/wordpress\/wp-content\/uploads\/2013\/12\/100_33861.jpg\")
<\/a> 2 (1 1\/4-lb) pork tenderloins