Pork Tenderloin with Peach and Serrano Pepper Sauce

For the pork:

• 3 tbsp sea salt
• 3 cups warm water
• 1/4 cup vinegar red wine vinegar recommended
• 1/4 tsp red pepper flakes
• 1 tbsp molasses
• 1 cup ice cubes
• 2 pounds pork tenderloin

For the peach serrano sauce:

• 1 tbsp butter
• 2 serrano chiles minced and seeded; substitute your preferred chile if desired
• 1/2 cup peach preserves use a good-quality preserve
• 1/2 cup white wine pinot grigio suggested
• 1 ripe peach pitted and diced

• Preheat the oven to 400°F (200°C).
• Trim any excess fat or silver skin from the pork tenderloins.
• In a large resealable bag, dissolve 3 tablespoons of sea salt in 3 cups of warm water. Add 1/4 cup vinegar, 1/4 teaspoon red pepper flakes, 1 tablespoon molasses, the ice cubes, and the pork. Seal the bag and brine for exactly 20 minutes — any longer and the texture can become mushy.
• Remove the pork from the brine and pat very dry with paper towels. Dry meat sears better and develops a rich brown crust. Season generously with cracked black pepper.
• Heat an ovenproof skillet (cast iron works well) over high heat. Sear the pork on all sides until browned and caramelized, about 5 minutes total. Transfer the skillet to the oven and roast until the internal temperature reaches 150°F (65°C), about 10–15 minutes. Let the meat rest 10 minutes before slicing; reserve any pan juices to add to the sauce if you like.
• While the pork rests, make the peach serrano sauce. Melt 1 tablespoon butter in a skillet and sauté the minced, seeded serrano chiles for about 5 minutes until softened. Add 1/2 cup peach preserves, 1/2 cup white wine, and the diced fresh peach. Cook over high heat until the sauce thickens, about 5 minutes. Stir in any reserved pan juices for extra flavor, if desired.
• Slice the pork and spoon the peach serrano sauce over the top. Serve immediately and enjoy.

Nutrition