FOOD AS MEDICINE:
Pasture-raised pork is an excellent source of B vitamins and is high in anti-inflammatory, heart healthy and cancer-fighting omega 3 fatty acids as well as CLAs. Pork is also an excellent source of the amino acid tryptophan, which we usually associate with our Thanksgiving turkey, which the body uses as a precursor to serotonin. Stone fruits like peaches, plums and nectarines have been shown to ward off obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease. They also have bioactive and phenolic compounds including quercetin and anthocyanins with anti-obesity and anti-inflammatory properties and their soluble fiber helps to reduce LDL cholesterol.
Makes 6-8 servings
INGREDIENTS:
4 ripe peaches, pitted and chopped
1/3 cup maple syrup
juice of 1 lemon
3 Tablespoons bourbon, optional
1 Tablespoon apple cider vinegar (we like Bragg’s)
1 Tablespoon Dijon mustard
1 teaspoon salt
¼ teaspoon black pepper
2 T grassfed butter or ghee
2 pounds pork tenderloin
DIRECTIONS:
Preheat the oven to 375F. Place the peaches, maple syrup and lemon juice in a small saucepan. Bring to a boil, then reduce to low heat and simmer for 15 to 20 minutes, stirring occasionally, until peaches begin to soften and caramelize. Add the bourbon and allow to cook down another 5 minutes. Pour peach mixture into a blender and add the apple cider vinegar, mustard and a pinch each of salt and pepper. Blend until smooth.
Season the pork tenderloins with salt and pepper. Melt the butter over medium high heat in a large cast iron skillet, then sear the pork on all sides (2-3 minutes per side). Pour about half of the peach glaze over the seared pork, place in the oven and bake 20-25 minutes or until internal temperate reads 145F. Remove from they oven and allow to rest 10 minutes before slicing. Serve with additional peach glaze.
Nutrition facts per 4 oz serving: 247 Calories, 9g Fat, 15g Carbohydrates, 25g Protein
