Caitlin Bensel
Active Time
40 Mins
Total Time
40 Mins
Serves 4 (serving size: 4 oz. pork, 3/4 cup slaw, and 1/4 cup sauce)

Pork tenderloin with peaches is the ultimate warm-weather meal. Peaches soften and release their natural juices in a cast-iron skillet to create a slightly sweet sauce that perfectly complements the pork, while cabbage slaw brings texture and crunch to the plate.

How to Make It

Step 1

Heat a large cast-iron skillet over medium-high, and add 1 tablespoon oil. Season pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet, and cook, turning to brown all sides, until a thermometer inserted in thickest portion registers 140°F, 5 to 6 minutes per side. Transfer to a plate.

Step 2

Add peaches to skillet; cook, stirring often, until lightly browned, 2 to 3 minutes. Add bourbon, 1 tablespoon vinegar, and 1 tablespoon honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.

Step 3

Whisk together mustard, remaining 2 tablespoons oil, remaining 2 tablespoons vinegar, remaining 1 tablespoon honey, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.

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