Balsamic Pork with Peaches

Adapted from Clean Eating

After a long day at the clinic for Lauren, we treated ourselves to a wonderful dinner. The balsamic and rosemary are a delightful combination, and the peaches add a savory touch. This meal might be best enjoyed in the summer, but why hold back a great meal in February? The pork takes an hour to marinate, so you need to plan ahead for that, but otherwise it's simple enough! We served ours with boiled new potatoes and steamed snap peas.

Ingredients:

• 1/4 cup balsamic vinegar
• 3 tbsp. extra-virgin olive oil
• 2 tbsp. honey
• 1/2 tbsp fresh rosemary, chopped
• 10 oz. lean pork tenderloin
• Salt and ground black pepper, to taste
• One 15 oz. can peaches

Directions:

In a small bowl, stir together balsamic, oil, honey and rosemary. Reserve 1½ tbsp and add the rest to a large ziploc bag.

Cut pork into 4 equal-sized medallions. Place pork on a cutting board and cover with saran wrap. Lightly pound the medallions with the flat side of the meat mallet to about 1½-inch thickness. Add pork to bag of marinade and refrigerate for 1 hour.

Preheat oven to broil. Remove pork from fridge. Discard liquid from marinage and season pork with salt and pepper. Broil pork for 10 minutes. Remove from oven and flip the medallions over. Place peaches evenly on top of and around each piece. Return to oven for another 10 minutes, or until pork is visibly white throughout and firm to the touch.

Once cooked through, remove pork and peaches from oven. Pour reserved marinade over pork.

Yield: 2 servings