Roasted Pork Tenderloin and Peaches with Brandy Cream Sauce 

A crispy prosciutto “envelope” keeps the pork juicy and lends a salty crunch. The spiked cream sauce is laced with pork’s favorite coupling; mustard, while roasted peaches add a burst of fruitiness and a hint of natural sweetness.

Image and video hosting by TinyPic

makes: 8 SERVINGS

prep time: 15 MINUTES

cooking time: 30-45 MINUTES



2 pounds (900 g) pork tenderloin (I used 2 x 1-pound tenderloins)
2 tablespoons wholegrain mustard
8 slices prosciutto    
Sea salt and freshly ground black pepper
2 tablespoons olive oil, or more, for the pan

Brandy Sauce    
1 onion, finely chopped
½ teaspoon fresh thyme, chopped
1 clove garlic, crushed
¼ cup (60 ml) brandy    
½ cup (120 ml) chicken stock    
1 teaspoon wholegrain mustard    
¾ cup (180 ml) heavy/double cream
Sea salt and freshly ground black pepper

Roasted Peaches
2 large peaches
¼ stick (30 g) unsalted butter



1. Preheat the oven to 400F/200C. Line a baking sheet with aluminum foil.

2. Cut the peaches in half and remove the pits, then cut each half into eight slices. Place the slices onto the baking sheet, sprinkle the cubed butter on top of them, and place into the oven. Cook for 20 minutes until softened, golden-brown, and sticky. Remove the peaches from the oven and set aside until needed. Leave the oven on and line an additional baking sheet with foil.

3. Trim the pork tenderloin of any fat, rub with the mustard, season well, and wrap with prosciutto.

4. Add the olive oil to a large frying pan and heat until hot but not smoking. Cook the pork for a few minutes, until golden-brown on all sides, transfer to the second baking sheet, and place in the oven for 20 to 25 minutes until just cooked. Pork tenderloin can be fairly lean, so it is best to avoid overcooking it. Use a meat thermometer for best results; when the thickest part of the meat reaches 145F/63C, the meat will be ready. It is perfectly fine for the meat to be ever-so- slightly pink in the middle. Remove the baking sheet from the oven and allow the meat to rest, covered with foil, while you make the sauce.

5. Make the sauce: sauté the onions, thyme, and garlic until tender, then carefully add the brandy. If you are using a gas stove, tilt the pan so that the flame makes contact with the brandy and catches alight, then stand back and let the alcohol burn off. If you are using an electric stove, use a lighter to set fire to the brandy.

6. Add the chicken stock, mustard, and cream, and simmer for approximately five to 10 minutes, until the sauce thickens. 

7. To serve, cut the pork into slices and divide between six serving plates, spoon the cream sauce over the meat, and top with the warm peach slices. Sprinkle the dish with fresh, chopped parsley.


Chef’s Tip

Calvados is also great for making the cream sauce if you prefer it, or don’t have brandy.