Ingredients

1/2 c. all-purpose flour

kosher salt

Freshly ground black pepper

6 piece pork tenderloin

1/4 c. olive oil

2 tbsp. unsalted butter

1 c. slivered almonds

2 peaches

2 tbsp. sherry vinegar

1/4 c. chopped fresh flat-leaf parsley leaves

Preparation

Step 1Put a large skillet over medium-high heat.Step 2Put the flour in a shallow bowl and season with salt and pepper. Season both sides of the pork with salt and pepper. Dredge the pork in the seasoned flour, shaking off the excess.Step 3Add the olive oil to the preheated pan. Add the pork to the pan and cook until golden brown, about 2 minutes. Flip the meat and cook until light golden brown, about 1 minute. Add the butter and almonds and cook until the almonds turn golden brown, about 1 minute.Step 4Add 1/2 cup water and deglaze the pan, scraping with a wooden spoon to get up the browned bits on the bottom of the pan. Cook until the liquid is reduced by half, another 1 minute. Taste and adjust the seasoning, adding salt and pepper as needed.Step 5Remove the pan from the heat and stir in the peaches, vinegar, and parsley. Serve immediately.

From: Michael Symon’s 5 in 5: 5 Fresh Ingredients + 5 Minutes = 120 Fantastic Dinners © 2013 by Michael Symon and Douglas Trattner Buy the book