This is my own spin inspired by a couple different recipes...bourbon-peach over chicken, pork chops...or ice cream! I had a pork tenderloin this time around, but the sauce would work with other cuts and proteins. And the ice cream sounds like a winner too! Fresh peaches would be ideal, but this time of year, I used canned...and even added a little of the juice to the sauce.
Ingredients
1-1.5 lb pork tenderloin (or chops, chicken, etc.)
s & p
1-2 T neutral flavored oil (I used olive oil)
2 C sliced, peeled peaches*
2 T bourbon
1 T apple cider vinegar
1 T honey
1 T butter
* fresh peaches wouldn't have to be peeled; it's just a textural preference for me
Directions
Preheat oven to 375° F. Heat a skillet over medium-high heat. rub oil all over the tenderloin and season with salt & pepper. Sear the tenderloin until well-browned on all sides. Transfer the tenderloin to a baking sheet to finish in the oven. (Depending on the thickness of your tenderloin, you could do all the cooking in the skillet. It's done when a thermometer inserted in the thickest part reaches 145° F; actually, you can pull it off the heat around 140° F as it will continue to heat/cook a bit as it rests. A thicker cut can be finished in the oven while you work on the sauce.) When the internal temp reaches 145° F, remove it from the heat onto a plate or cutting board, tent it with foil and let it rest while you prepare the sauce.
Add peaches to the skillet with a little extra oil, if needed; cook until they just begin to brown and caramelize, but are still firm. Add bourbon, vinegar and honey; stir or swirl often as sauce boils, cooking 4-5 minutes until slightly thickened. Remove from heat; add butter swirling or stirring--gently, don't smash the peaches--until melted and incorporated. Season with salt & pepper as desired.
Slice the tenderloin; serve with peaches & sauce.
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