Pork and peaches

Serves 4

Fresh, sweet peaches are a perfect complement to this prosciutto-wrapped tenderloin - a great summer dinner.

1-2

pork tenderloins

4-8 slices

prosciutto

4 tbsp

Herbes de Provence, (dry mix or homemade fresh)

1-2 tbsp

grapeseed oil

salt and pepper

peaches, cut into wedges

1 bunch

thyme

2 tbsp

coconut sugar

1/2 cup

white wine

2 tbsp

butter

Preheat oven to 375F.
Season tenderloin with just a little salt and lots of freshly ground black pepper and rub Herbes de Provence all over sides of tenderloin.
Wrap tenderloin with slices of prosciutto, trying to make sure the ends meet all along the same side. This seals in the herb mixture.
Heat cast iron or other skillet over high heat. Add oil. Sear tenderloin on all sides starting with the side where the prosciutto ends overlap. This should only take 2-3 minutes per side. Place on sheet pan and put in preheated oven to finish cooking until the meat reaches an internal temperature of 145-150F (about 10-15 minutes).
Wipe cast iron clean with paper towels. In same pan over medium heat, melt 2 tbsp butter with a little oil. This will help butter from burning.
Add thyme to infuse butter and then peach wedges.
Sprinkle with coconut sugar, tossing to coat. Sautée for a few minutes until peaches begin to caramelize.
Deglaze with white wine and keep sautéeing until a nice syrupy sauce forms.
Season with salt and pepper. Pork should rest for 5 minutes before slicing. Serve with thymed peach sauce.