Honeyed Wine Peaches & Pork

Honeyed Wine Peaches & Pork

 

1/2 cup whole wheat berries
2 cups filtered water
1 Tbs. Kerrygold butter

3/4 lb. pork tenderloin
sea salt and pepper

 

1 Tbs. Kerrygold butter
1/2 yellow onion, finely chopped
pinch of salt and pepper
2 Tbs. local honey
1/2 cup red wine + 1 Tbs. balsamic vinegar
1 yellow peach, sliced

2-3 oz. outstanding blue cheese, crumbled

 

Rinse the wheat berries well and bring to a boil with 2 cups water and butter.

 Reduce heat to a simmer. 
Cover and cook for 50-60 minutes, until somewhat soft, but still a little crunchy, and the water is absorbed. Add a dash of salt.

 

Meanwhile, preheat the oven to 500 degrees. 
Follow this foolproof method (search blog for pork tenderloin) for cooking the pork tenderloin. It works like magic, every single time!

 

Bring the tenderloin to room temperature. 

Rub the salt and pepper into the pork, covering all surfaces.

On a parchment lined baking tray, uncovered, roast the loin for 3-5 minutes.
Keep the oven door closed!
No matter what, keep that sucker closed.

Turn off the oven and continue to “cook” for 50-60 more minutes.
This is tricky…the door MUST stay closed, but you’ll have to judge when to remove the little loin. 50 or 60 minutes. 

 

The key is to allow for the pork to reach an internal temperature of 165, but not to dry out. 

 

Opening the door will interfere with the moist cooking process.

 

Finally, for the honeyed wine sauce, melt the remaining butter in a medium saucepan over low heat. Add the onions, salt, and pepper. 
Sauté until golden. 
Add the honey, red wine, and vinegar. Lower the heat to a simmer and reduce the sauce until somewhat thick, about 5-7 minutes. 

Add the peaches and gently stir to glaze and caramelize, being not break the delicate fruit. 

 

The sauce will continue to reduce. You’ll know when it’s ready.

 

Serve each plated dish beginning with the wheat berries, then with thinly sliced layers of tenderloin, the honeyed wine and peach reduction, and then top with the best blue cheese around.