Mustard Glazed Pork Tenderloin Medallions with Grilled Peaches and Apple-Fennel Slaw

Adapted from cooking light

Ingredients

6 peaches, halved with skin on and pits removed.

1/4 cup olive oil divided

1 pound pork tenderloin trimmed and cut into 1/2 inch thick  slices.

1/2 cup apple cider

Kosher salt and fresh ground black pepper

3 TB grain mustard

3 tBS Dijon mustard

3 TBSP unsalted butter

2 cups thinly sliced apples, skin on

1 cup fresh fennel bulb, sliced with frond Preheat oven to 450 degrees

1 bunch washed and sliced fresh radish.

Heat 1 TBSP vegetable oil

Directions

1. Season pork on all sides with kosher salt, black pepper, and crushed fennel seeds.
2. Add seasoned pork slices to pan. Sear pork on both sides. About 3 minutes.
3. Remove from pan Add cider and cook one minute. Stir in mustards  and simmer for 3 minutes.
4. Remove pork and whip sliced butter into cider sauce; add pork medallion and simmer.
5. On a separate grill, cut peaches in half and griddle under brown grill marks appear.
6. In a separate bowl mix the 2 TBSP olive oil, kosher salt, sliced thin apples, sliced fennel, and radishes.
7. Toss and add pork with sauce on top