Herb roasted pork tenderloin with peach glaze

Ingredients

• 1 tablespoon Olive oil
• 2 Cups Onions
• 1 Cup Celery
• 2 Cups Carrots
• 18 Ounce Pork tenderloin
• 1 Yard Kitchen string
• 1 teaspoon Garlic salt
• 1 teaspoon Black peppercorns
• 1 teaspoon Italian seasoning
• ½ Cup Grand Marnier
• ½ Cup Peach preserves

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Preparation

• Preheat oven to 350° F. Heat a sauté pan and add the olive oil, then cook the onions, celery, and carrots until soft. Using a slotted spoon transfer the mirepoix into a roasting pan and spread into one layer, and then set aside. Save the sauté pan and remaining olive oil for later use.
• Trim any excess fat and silver skin from the tenderloin. Tie and lash up the tenderloin with a long stretch of kitchen string to create a uniform sized piece of meat. Season the tenderloin with the garlic salt, black pepper, and Italian seasonings on all sides.
• Heat the sauté pan and brown the pork tenderloin on all sides. Once browned well, transfer the tenderloin to the roasting pan with the mirepoix, and then place into the preheated oven for 45 minutes or until an internal temperature of 160° F is measured with a meat thermometer placed into the thickest part of the meat.
• While the tenderloin is in the oven, deglaze the sauté pan with the Grand Marnier, and using a wooden spoon scrape the debris from the pan. Once the liquor has reduced by ½ add the peach preserves, reduce heat to low and stir in the preserves until smooth. Turn off the heat and reserve the glaze.
  
• Once the tenderloin is done, remove from the oven and allow resting for 20 minutes. Using kitchen shears remove the kitchen string from the tenderloin and then evenly brush on the peach glaze. Slice into ¼-inch slices, or about 20 even slices per tenderloin.
• To Serve: Portion 4-ounces of sliced pork tenderloin for each plate. Serve with your favorite side dishes.

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