Pork with Balsamic Peaches and Goat Cheese

4 - 6 servings

This dish is perfect for summer when peaches are in season, but during the winter, canned peaches will suffice.
A really good chicken stock will make a favorable difference here.


2 Tbsp olive oil
2 pork tenderloins
Salt, freshly ground pepper
1 red onion, thinly sliced
1 cup chicken stock
½ cup packed brown sugar
2 Tbsp stone-ground mustard
3 Tbsp balsamic vinegar
1 cinnamon stick
2 ripe peaches, peeled, pitted and cut into ½ inch-thick slices
4 to 6 ounces soft goat cheese
1 Tbsp chopped parsley


In a large, heavy pot, heat the olive oil over medium heat
Season the pork with salt and pepper and cook, turning occasionally until brown on all sides, about 10 minutes.
Transfer to a platter and cover with aluminum foil.
Reduce heat to medium-low. Add the onion and cook 5 minutes, or until softened.
Add the balsamic vinegar and cinnamon. Bring to a boil, then reduce to medium-low and simmer for 5 minutes to marry the flavors.
Add the peaches and simmer for another 5 minutes.
Return the tenderloins to the pot, cover and cook for another 10 to 15 minutes, or until an instant-read thermometer inserted in the middle of the meat registers 145 to 150 degrees.
Using tongs, transfer the tenderloins to a cutting board and let rest for 5 minutes. Cut crosswise into ½-inch-thick slices.

To serve, spoon the peaches onto a large platter and crumble goat cheese over them. Arrange pork slices on top of the peaches down the center of the plate and garnish with parsley.

The Really, Truly, Honest to Goodness One-Pot Cookbook by Jess Ziff