Pork Loin with Grilled Peaches with Georgia Peach Balsamic

Ingredients

• 1 small pork tenderloin
• Salt
• Pepper
• 4 peaches: 2 halved, pitted and ready for grilling, 2 pitted and diced
• 3 Tbsp Garlic or Tuscan Olive Oil
• 1 shallot, minced
• 1 habanero or jalepeno pepper, minced
• 1 cup apricot preserves
• ¼ cup Georgia Peach Balsamic
• Arugula

Instructions

Preheat oven to 325.

To prepare pork tenderloin: Pat dry, rub with Garlic Olive Oil, then salt and pepper.

In a large hot sauté pan, sear the meat on all sides. Place in 325 oven for 30-40 minutes or until meat thermometer reaches 145.

Grill 2 of the peaches and set aside.

For the peach sauce, heat olive oil in a small saucepan. Add peach slices,  shallots and the habanero pepper and cook for 5-6 minutes.

Add the apricot preserves and stir in the Georgia Peach Balsamic Vinegar. Cook over low heat for 10-12 minutes.

Serve the sliced tenderloin with grilled peaches over Arugula and spoon the peach sauce over the meat.  If desired, add a bit more Georgia Peach Balsamic or even a bit of Chipotle oil.