Categories: Meals

Ingredients

• 3 tbsp olive oil, divided
• 1 lb. pork tenderloin, trimmed
• 1 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 2 cups sliced peeled fresh peaches
• 2 tbsp bourbon
• 3 tbsp apple cider vinegar, divided
• 2 tbsp honey, divided
• 1 tbsp unsalted butter
• 1 tbsp Dijon
• 3 cups shredded green cabbage
• 1/2 cup toasted sliced almonds
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tsp finely chopped fresh thyme

Directions

1. Heat a large cast-iron skillet over medium-high and add 1 tbsp oil. Season pork with 1/2 tsp salt and 1/2 tsp pepper. Add to skillet, and cook, turning to brown on all sides, until cooked through, 5-6 minutes per side. Transfer to a plate.

2. Add peaches to skillet; cook, stirring often, until lightly browned, 2-3 minutes. Add bourbon, 1 tbsp vinegar, and 1 tbsp honey; cook, stirring often, until sauce is slightly thickened, about 5 minutes. Remove skillet from heat; add butter, swirling until melted.

3. Whisk together mustard, remaining 2 tbsp oil, remaining 2 tbsp vinegar, remaining 1 tbsp honey, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper in a large bowl. Add cabbage, almonds, parsley, and thyme; toss to coat. Slice pork. Divide slaw and pork among 4 plates; top with peach sauce.

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