Peaches and pork are a wonderful pairing — if you haven’t tried the combination, you should!

Pork Medallions with Niagara Peach Ragout
Serves 2

Ingredients

6 x 2 oz pork medallions, lightly pounded
1 ½ almost-ripe Niagara peaches, blanched and peeled
1 small Vidalia onion, sliced
1 medium zucchini, quartered and diced
1 ripe tomato, deseeded and diced
Splash white wine
Pinch freshly chopped thyme
1 tbsp butter
Splash olive oil
Salt and pepper to taste

Method

In a medium-sized sauté pan, over medium heat, begin to sauté the sliced Vidalia onions along with the fresh thyme.  Next, take the pork tenderloin that has been lightly pounded, and season both sides with salt and pepper.  Move the onions to one side, and sauté the pork tenderloin for 2 – 3 minutes on each side until light golden-brown.  Remove and keep warm.  Next, add the diced zucchini and continue sautéing.  Add a splash of white wine, followed by the tomatoes.  Finally, add the thinly sliced and peeled peach and toasted slivered almonds, and finish with the butter.  Divide onto two plates, add the pan-fried pork medallions, garnish with chopped chives, and a drizzle of balsamic vinegar reduction, and serve!

Recipe courtesy Michael Bonacini