Roasted Pork Tenderloin with Peaches - Part 1

Instructions

1. Cut each peach into quarters. Take off the seeds.

2. Put a saute pan over high heat. When the pan is hot, add 1 tbl butter. As the butter is melted, add the peach quarters in the pan. Turn the heat to medium. Cook for 3 minutes per side.

3. Turn off the heat. flip the peach quarter to let the skin side down. Pour 1 tbl aged balsamic vinegar over the peach quarters. Add some water if the vinegar is reduced too fast. Toss around for about 1-2 minutes. Transfer to a plate and set aside.

4. Take off the excess fat off the pork tenderloin. Season it with Black pepper and salt. Take off the leaves from the stem of the rosemary sprigs, and gather the leaves. Use the back of the knife to pat the leaves. Put the pork tenderloin and the rosemary sprigs into the Ziploc bag. Marinate for a couple hours.

5. Put a heavy duty pan over a heat. Add 2 tbsp olive oil in the pan. When the oil is hot, put in the pork tenderloin. Pull off the rosemary from it. Cook for 2-3 minutes per side.

6. Put the pork tenderloin into a preheat 375F oven, and bake at 375F for 20 minutes