Pork tenderloin Peaches

The second variation was the peach addition.
I had had a few perfect peaches last week and wanted some more to cook with. When I got home the peach purchased was sweet but too hard.  I sautéed the peach in slices, using salt, some sugar, rosemary  and a splash of red wine vinegar to make the fruit more interesting.

The tenderloin was fried and served with the fruit on the side. I love fruit with meat whereas Ms. B doesn’t care for it with few exceptions. To my palate, this was really tasty. A variation could be grilling the peaches on the BBQ.