Sous vide cook the tenderloin at 127f for 4 hours.

Prepare 1 pint of heavy cream by adding 1 teaspoon of vanilla and maybe 1/3 cup of maple syrup.  Mix that up (shake) and stick it in the fridge.

Prepare peaches (I used frozen wedges, thawed) by macerating them in limoncello, a dollop of molasses, some apple cider vinegar, and a pinch of salt.

When the pork has reached time, remove the tenderloin and let it drip dry.  Get your soldering torch ready.  Dust the tenderloin in salt, white pepper, and cayenne and pour a bit of maple syrup over it (not too much).  Torch to desired torchiness.  Turn it over and do it again.

When the pork is ready, sautee the peaches in a bit of butter and the brine.  Reduce and add Jack Daniel’s.  Flambee (wee!).  Pour in some of the prepared cream.  Reduce again.

Slice a portion of the pork and add the peach concoction.  (I laid the tenderloin over a bed of the peaches and sauce.)

I also served this with russet potatoes pan fried with salt, black pepper, cayenne, rosemary, and olive oil.

With any luck I’ll add some pictures one day.