Roasted pork and peaches

 

2 to 4 servings

• 15 ml vegetable oil
• Salt and pepper
• 1 pork tenderloin
• 3 peaches, pitted and cut into quarters
• 15 ml butter
• 60 ml balsamic vinegar
• 15 ml honey
• 125 ml chicken broth
• 1 star anise
• 1 stick of cinnamon

1. In a large skillet, heat the oil over high heat; season the pork tenderloin and sear it on each side to brown it.
2. Add peaches and butter, and cook 30 seconds; then deglaze with balsamic vinegar, add the honey and roll the meat in the liquid to coat it well.
3. Place the fillet in a baking dish.
4. Pour the chicken broth into the pan and stir well to retain all the cooking juices; pour the liquid around the pork tenderloin.
5. Arrange the peaches in the liquid, cut side up; add the anise and cinnamon stick.
6. Place in the oven for 15 minutes at 400F (200C).
7. Serve.

BON APPÉTIT