1 pork tenderloin, silver skin trimmed, cut in half (about 16-18 ounces)
2 tablespoons kosher salt
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2 tablespoons granulated sugar
2 tablespoons coarsely ground black pepper
3 thyme springs
1 rosemary spring
2 peaches, cut in half and pitted
4 teaspoons brown sugar
2 tablespoons olive oil
Preheat your oven to 400°F degrees.
Dry the pork tenderloin well. Mix together the salt, sugar and black pepper and crust the tenderloin in those spices, pressing to adhere the spices to the meat.
Heat a heavy-bottom or cast iron pan over medium. Add the tenderloin and sear the meat on all sides (about 2-3 minutes per side) until golden brown. Add the thyme and rosemary sprigs and place the pan into a 400°F oven, cook for 6-8 minutes until the internal temperature reaches 145°F (this will be about a medium.)
Meanwhile, drizzle the peaches with the olive oil, top with a little brown sugar and a pinch of salt. Using a grill pan or a preheated grill, cook the peaches on medium heat, cut-side down, until soft and juicy (I placed mine in the oven with the pork for 4 minutes.)
Top the pork with the peaches; serve immediately.