2 pork tenderloins

1 tablespoon (30 ml) olive oil

1 small onion, finely chopped

1 clove garlic, finely chopped

2 ripe peaches, peeled and diced

3/4 cup (180 ml) chicken broth

1 tablespoon (15 ml) butter

2 teaspoons (10 ml) Dijon mustard

2 teaspoons (10 ml) chopped fresh thyme

Salt and pepper

Preheat the oven to 200 °C (400 °F).

In a skillet, brown the tenderloins on all sides in the oil. Season with salt and pepper. Place on a baking sheet and bake for about 15 minutes depending on their size. Cover and let rest for 5 minutes.

In the same skillet, brown the onion, garlic and peaches for 2 to 3 minutes. Season with salt and pepper. Deglaze with the broth. Reduce by half. Remove from the heat, whisk in the butter, mustard and thyme. Adjust the seasoning.

Slice the meat and drizzle with the sauce. Serve with Spinach Quinoa.

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