Smoked Garlic Pork TenderLoin with Peach Bourbon Glaze
- 1 lbs pork loin cut into 1 inch thick medallions (pork chops work well with this recipe also)
- 3 tbsp Smoked Garlic Butter
- 2 tbsp extra virgin olive oil
Steps: Melt 1 tbsp Smoked Garlic Butter and coat medallions completely (set aside). In skillet over high heat melt the olive oil and remaining garlic butter. Stir until combined. Add the coated medallions and cook 3 minutes on each side until done. Remove from pan and set aside.
Peach Bourbon Glaze
- 4 tbsp Perfectly Peachy Butter
- 4 tbsp bourbon
Heat butter and bourbon in sauce pan over med heat. Stir until glaze slightly thickens. Add pork medallions to glaze and coat. Allow to cook for 2 min.