Pork Tenderloin with Peach Bourbon Sauce

For the main course of our Bourbon themed meal, I chose this recipe from the cookbook by Kathleen Purvis, Bourbon.  You can use either mango or peaches for the sauce.  I chose peaches because I love the way their flavor pairs with pork.  

This is a super easy recipe in that you give the pork tenderloins a quick sear and then pop in the oven for a half hour or so.  I made a few adaptions to the recipe in that I didn't use kitchen twine to hold the two pieces of pork together.  They seared and cooked much easier separately in my opinion.  But you do you.

1 package pork tenderloins, about 1 1/2 lbs.  (not marinated)

3 - 4 T. BBQ dry rub

3 T. olive oil, divided

1/4 cup minced red onion

1 1/2 cup diced mango or peaches (1 medium mango; 4-6 peaches)

1/4 t. salt

1/2 t. ground coriander

1/4 t. cayenne pepper

2 T. bourbon

Rinse the two tenderloins, then pat dry with a paper towel.  Sprinkle each well with the dry rub.  Lay the tapered tenderloins next to each other with the large end of one next to the small end of the other.  Use several pieces of kitchen string (preferably cotton) to tie them together.

Wrap in plastic wrap and refrigerate for at least 1 hour or overnight.  Remove from refrigerator 30 minutes before cooking.  

Preheat oven to 375 degrees F.  Place an ovenproof skillet, preferably nonstick, on the stove over medium high heat.  Add 2 T. olive oil.  Place the tied pork tenderloins in the skillet and cook for about 10 minutes, turning with tongs, until browned on all sides.  Place the skillet in the oven and roast the tenderloins for about 30 minutes, until a meat thermometer reaches 150 degrees F.

Meanwhile, make the sauce.  Heat the remaining 1 tablespoon olive oil in a pan over medium heat.  Add the red onion and cook for about 5 minutes, stirring often, until it softens but still has some crunch.  Stir in the mango or peaches, reduce the heat to medium low, cover, and cook for about 5 minutes, until the fruit is soft and juicy.  Stir in the salt, coriander, and cayenne pepper.  The sauce can be made about 30 minutes before serving.  Rewarm it over low heat before serving.

When the tenderloins are done, remove them from the oven and let stand for 5 minutes.  Remove the string and slice the tenderloins into 1/2 inch rounds.  Serve with the sauce.