Pork Tenderloin and Peaches

1 pork tenderloin (1-2lbs)

1 tsp Paprika

1 tsp salt

1 tsp black pepper

Zest of 1 lemon

2 Tbsp Olive Oil

2 Tbsp Butter

1 medium onion thinly sliced

2 cloves garlic, thinly sliced

1 bunch sage, chopped

4 sprigs of rosemary

3-4 peaches, cubed

1 cup apple juice or water

Fresh Parsley, Chopped (optional)

1. Season Tenderloin with paprika, salt, black pepper, and lemon zest. Refrigerate for 1 hour up to overnight.

2. Preheat the oven to 425 degrees F with a rack in the middle or low position.

3. Add olive oil to a dutch oven and sear tenderloin over medium high heat until brown on all sides. Remove tenderloin and set aside.

4. Lower heat to medium low. Melt butter in the dutch oven. Add onions and garlic. Cook until translucent (3-4 minutes) Add rosemary and sage. Cook until fragrant (2-4 minutes). Add peaches and apple juice and bring to a simmer. Return tenderloin to the pan and nestle it into the liquid. Cover and bake until internal temperature reaches 145 degrees F (10-20 minutes.)

5. Remove from the oven and rest the tenderloin for five minutes. Slice into medallions and serve with braising sauce and garnish with parsley.