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.