Peach-Mustard-Glazed Pork Tenderloin

• 2 (1 1/4 lb) pork tenderloin
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 large shallot, minced
• 1/2 cup peach preserves
• 1/3 cup Bourbon
• 2 tablespoons country-style dijon mustard
• 1/4 teaspoon dry crushed red pepper
• 1/2 cup chicken broth

1. Preheat oven to 400 degrees. Sprinkle tenderloins with salt and black pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until lightly browned.
2. Melt butter in a small skillet over medium-high heat; add shallot, and saute 2 to 3 minutes until tender. Remove from heat and stir in peach preserves, bourbon, mustard, and red pepper. Cook over medium heat, stirring often, 1 minute or until preserves are melted. Pour over tenderloins.
3. Bake at 400 degrees for 20 minutes or until a meat thermometer inserted in thickest portion registers 150 degrees. Transfer to a cutting board, reserving drippings in skillet. Cover loosely with aluminum foil and let stand 10 minutes before slicing.
4. Meanwhile, stir broth into reserved drippings and cook over medium-high heat, stirring constantly, for 5 minutes or until reduced by half. Serve with sliced tenderloins.

pork tenderloin, salt, fresh ground black pepper, olive oil, butter, shallot, peach preserves, bourbon, countrystyle, red pepper, chicken broth

Taken from www.food.com/recipe/peach-mustard-glazed-pork-tenderloin-490844 (may not work)