In a food processor puree 4 peaches, honey, dijon mustard, garlic.
Pound tenderloins to about 1/4 inch thickness. Rub tenderloins with some coconut oil and season on both sides with salt and pepper. Heat 1 Tbsp coconut oil in a skillet over medium high heat and add tenderloins. Cook tenderloins in batches for about 3 minutes on each side, or until cooked through. Remove from pan.
Add peach mixture to the skillet and cook, stirring constantly, for about a minute. Cut the remaining 2 peaches in 8 pieces each, add them to the peach mixture in the skillet and stir to coat. Season with rosemary.
Serve the pork tenderloins on a plate and top with the warm peach mixture and peaches. As a side to the rosemary peach pork tenderloins you can add brown rice, steamed broccoli or another favorite vegetable side dish.
NUTRITION
Nutrition Facts
Rosemary Peach Pork Tenderloin
Amount Per Serving
Calories 430Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 111mg37%
Sodium 842mg35%
Potassium 1140mg33%
Carbohydrates 41g14%
Fiber 4g16%
Sugar 36g40%
Protein 38g76%
Vitamin A 734IU15%
Vitamin C 16mg19%
Calcium 42mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.