“This recipe was published in Southern Living. I'm posting it here for safekeeping.”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
  2. Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
  3. Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
  4. Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.

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