Pork tenderloin with sautéed red peach, sage and balsamic

Ingredients

(For four people).

• 1 pork tenderloin

• 2 not very ripe red peaches

• A handful of pecans

• Extra virgin olive oil

• 5 sage leaves or one small fresh rosemary leaf

•  Tablespoons of balsamic vinegar

• Black pepper and salt

Prepared by

1.  To start this recipe we mark the sirloin in a frying pan with a little oil previously seasoned with salt and pepper.
   
   
2. Meanwhile we begin to cut the peaches into eighths. We reserve.
   
   
3. Once the sirloin has been removed from the pan, brown the peaches with a little more oil. When they are practically browned, add butter, fresh sage or rosemary leaves, balsamic vinegar, salt and black pepper.
   
   
4. Cut the sirloin into five centimeter long pieces and plate them together with the sautéed peaches. Finish with some of the sweet and sour juice from the peaches.

Recipe by chef  Mateo Sierra  for “Buenas hasta el hueso”.