Peach-Mustard-Glazed Pork Tenderloin

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup bourbon 
• 2 tablespoons butter 
• 2 tablespoons dijon mustard country-style
• 0.5 cup chicken broth reduced-sodium
• 2 tablespoons olive oil 
• 0.5 cup peach preserves 
• 2.5 lb pork tenderloin 
• 0.3 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 
• 1 large shallots minced

Equipment

• frying pan
• oven
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Preheat oven to 40
2. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
3. Melt butter in a small skillet over medium-high heat; add shallot, and saut 2 to 3 minutes until tender.
4. 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.
5. Pour over tenderloins.
6. Bake at 400 for 20 minutes or until a meat thermometer inserted in thickest portion registers 15
7. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil, and let stand 10 minutes before slicing.
8. Meanwhile, stir broth into reserved drippings, and cook over medium-high heat, stirring constantly, 5 minutes or until reduced by half.
9. Serve with sliced tenderloins.