Roasted Pork Tenderloins with Sautéed Peaches | RICARDO

Ingredients

• 2 pork tenderloins
• 1 tablespoon (30 ml) olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 2 ripe peaches, peeled and diced
• 3/4 cup (180 ml) chicken broth
• 1 tablespoon (15 ml) butter
• 2 teaspoons (10 ml) Dijon mustard
• 2 teaspoons (10 ml) chopped fresh thyme
• Salt and pepper