Ingredients
Method
Roast the Garlic and Make the Potato Purée
- Preheat oven to 400°F. Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 20 minutes until soft and golden.
- Meanwhile, peel and cube the Yukon Gold potatoes. Boil in salted water for 10 to 12 minutes until fork tender. Drain well.
- Squeeze the roasted garlic cloves from their skins into the pot with the potatoes. Add butter and warm heavy cream. Mash until silky smooth. Season with salt and white pepper. Keep warm.
You can roast a whole head of garlic at once and squeeze out the cloves as needed. Leftover roasted garlic keeps in the fridge for up to a week and makes everything better.
For the silkiest purée, push the potatoes through a ricer or fine mesh sieve before mixing in the butter and cream. The texture difference is worth the extra step.
Make the Peach Bourbon Glaze
- Combine fresh peach, bourbon, honey, Dijon mustard, apple cider vinegar, and smoked paprika in a small saucepan over medium heat.
- Cook for 6 to 8 minutes, stirring occasionally, until the peaches break down and the glaze thickens. Season with salt and pepper. Set aside.
The glaze thickens more as it cools. Pull it off heat when it still looks slightly loose — it should coat the back of a spoon but still drip. It tightens up fast.
Sear and Roast the Pork Tenderloin
- Pat the pork tenderloin portions dry and season with salt and black pepper. Wrap each portion with 2 strips of applewood-smoked bacon, securing with toothpicks if needed.
- Heat avocado oil in an oven-safe skillet over medium-high heat. Sear the bacon-wrapped tenderloin 3 to 4 minutes per side until the bacon is crispy and golden on all sides.
- Brush generously with the peach bourbon glaze. Transfer the skillet to the 400°F oven and roast for 10 to 12 minutes until the internal temperature reaches 145°F.
- Remove from oven and rest for 5 minutes before slicing. Brush with additional glaze before serving.
The bacon does two things here: it bastes the meat as the fat renders and creates a crispy exterior that holds everything together during roasting. Do not skip the sear.
145°F is the USDA safe temperature for pork and gives you a slight blush in the center. Use an instant-read thermometer. Pull it at 143°F — carryover cooking will finish it.
Plate and Serve
- Spoon a generous mound of roasted garlic potato purée onto the center of each plate. Slice the pork tenderloin and fan it over the purée.
- Drizzle with the remaining peach bourbon glaze. Garnish with fresh thyme or microgreens and edible flower petals. Serve immediately.
Warm your plates before plating. Set them in a 200°F oven for 5 minutes. Cold plates cool food fast and flatten the presentation.
Notes
Plating: Spoon a generous mound of potato purée slightly off-center on a warm plate. Fan 3-4 slices of pork tenderloin over the purée. Drizzle the peach bourbon glaze in a slow arc over the meat. Finish with a few sprigs of fresh thyme or a small handful of microgreens, and drop a couple of edible flower petals if you have them. Keep it clean. Let the colors do the work.
Wine: A lightly oaked Chardonnay is the move here. The butter in the purée and the sweetness of the peach glaze both need a wine with enough acidity to cut through. If you prefer red, a light Pinot Noir won't fight the dish.
Make Ahead: The peach bourbon glaze can be made up to 2 days ahead. Store covered in the fridge and reheat gently before serving. The potato purée can be made a few hours ahead, kept warm in a covered pot over very low heat with a splash of cream stirred in before plating.
Feeding More People: This scales cleanly. For 8 people, double everything. Sear in two batches so the pan stays hot and the bacon crisps properly. Do not crowd the skillet.
Swaps: No fresh peaches? Frozen work fine. Thaw and pat dry before dicing. No bourbon on hand? A splash of apple cider with a teaspoon of vanilla gets close. Yukon Gold potatoes are worth seeking out for this purée. Russets will work but the texture won't be as silky.