Photo by Iuliia Nedrygailova
Serves 4
2 pork tenderloins (or one regular pork loin), butterflied
All-purpose seasoning
4 tablespoons olive oil, divided
1 cup diced sweet onions
2 cups diced peaches
⅓ cup all-purpose flour
1 cup white wine
¼ cup brown sugar
1 teaspoon cinnamon
2 cups peeled and sliced peaches
Preheat oven to 350 F. Season tenderloins all over with seasoning and set aside.
Warm a large, ovenproof skillet over medium-high heat and add 2 tablespoons of oil. Sauté onions until soft and translucent. Remove and cool slightly. Mix onions with diced peaches. Lay tenderloins on a large cutting board and cover with peach-onion mixture, leaving ½-inch space all around edges. Starting on a short side, roll up the loin all the way to the opposite side, like a jelly roll. Tie at one-inch intervals with kitchen twine. Dust with flour on all sides. Return the same skillet to medium-high and add remaining oil. Place the stuffed loins in skillet and brown on all sides. Add wine, cover, and put into preheated oven. Bake for 25–30 minutes, basting with pan juices at least once, until an instant-read thermometer reads 145 F. (If cooking a regular pork loin, bake for 55–60 minutes). Transfer pork to a platter and keep warm while finishing the sauce.
Return skillet to stovetop and bring juices to a simmer over medium heat. Using a wooden spoon, scrape any bits from the bottom of the skillet and simmer until juices reduce to about ½ cup. If necessary, add more wine. Stir in brown sugar, cinnamon and peach slices and simmer just until peaches are soft but not mushy. Spoon over the pork and serve.
Chef's tip: Click here to watch a video of Chef Belinda demonstrating how to perfectly butterfly a pork loin.
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