PORK TENDERLOIN WITH PEACH COMPOSTA

Serves: about 4

2 Tbsp. Olive Oil
2 Shallots, chopped finely
2 Large Fresh Peaches, peeled chopped in cubes – can use an extra peach if you like
1 Tbsp. Brown Sugar
1 Tsp. Dijon Mustard
Pinch of Allspice
Pinch of Red Pepper Flakes
1/2 Tbsp. Balsamic Vinegar
1/8 C. Water
1/2 C. Dry White Wine
1 Tbsp. Chopped Fresh Basil
Salt and Pepper to taste
Capers for garnish

Rub the pork tenderloin all over with a cut side of a piece of fresh garlic.
Drizzle all sides with a little olive oil.
Salt and Pepper all sides of pork.
Roast or grill the pork as you usually like. (Roast at about 450 for 15-20 minutes approx. Grill time will depend on how hot your grill is.
Make sauce ahead or while pork cooks.
Roast or grill your pork tenderloin.
Let the meat rest about 10-15 minutes to retain the juices before slicing.

Cook the shallots in oil for about a minute.
Add the peaches, brown sugar, mustard, red pepper, vinegar, allspice.
Cook about 2 minutes.
Add the water and wine, basil, salt and pepper.
Cook another few minutes on medium. You want the mixture to cook down and thicken a bit.
Taste for seasoning and adjust – remembering that salt is key here. You want enough in there to bring out all the flavors.
Slice the pork thickly. and serve with the composta