2 whole pork tenderloins, scored lightly diagonally
2 medium peaches, pitted, peeled
1 tbsp dried rosemary chopped
½ tbsp dried thyme
¼ cup brown sugar
½ tsp granulated garlic
¼ tsp chili powder
1 tsp salt
2 tsp black pepper
1 oz soy sauce
1oz white balsamic vinegar
2 Russet potatoes, peeled and diced medium
3 small red potatoes, medium diced
8oz bell pepper, seeded, sliced in thin strips
8 oz yellow onion, sliced in thin strips
1oz canola oil
Salt, pepper, and sugar to taste
2 cups heavy cream
¼ cup reserved marinade
For the marinade and cooking pork:
· Place the peeled peaches in a blender or food processor and puree until completely smooth.
· Strain the puree reserving the juice only.
· In a large mixing bowl, combine peach juice, rosemary, thyme, brown sugar, garlic, chili powder, salt, pepper, soy sauce and vinegar. Mix will to dissolve sugar.
· Reserve ¼ cup of marinade for later use. Place remaining marinade in a large zip-loc bag. Place pork in bag and seal, removing as much air as possible. Refrigerate for one (1) hour.
· Preheat the oven to 325 degrees F
· Remove pork from marinade. Heat a cast iron or heavy skillet; sear the pork on all sides to brown.
· Place skillet in oven and cook for 20 minutes. Increase the temperature to 425 degrees and cook for an additional 20 minutes.
· Remove from oven, cover with foil and rest for 10 – 15 minutes before slicing.
For the vegetables:
· In another heavy pan, heat canola oil, fry potatoes until light brown.
· Add the onions and peppers; continue to cook until onions are translucent.
· Season with salt, pepper and sugar to taste.
For the sauce:
· Add heavy cream and reserved marinade to a sauce pan and bring to a simmer.