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• Preheat oven to 375º
• Remove tenderloin from packaging and pat dry with paper towels
• Sprinkle all over with salt and black pepper, pressing to stick to the pork
• In a small bowl, combine mustard, worcestershire and grated garlic
• Heat fat in an oven-proof skillet over medium-high heat
• Sear tenderloin on all sides until lightly browned
• Remove tenderloin to a plate and add onions to fat (add additional fat if skillet is dry)
• While onions are sautéing, brush top and sides of tenderloin with mustard mixture
• When onions are soft and beginnning to brown, make a space in the center of the pan and add the tenderloin mustard side down
• Brush remaining side of tenderloin with remaining mustard
• Add about half the sage to the onions, top with peaches and sprinkle the remaining sage over all
• Place pan in oven for 35 minutes, flipping the tenderloin once and stirring the onions and peaches.
• Remove from oven, let pork stand 5-10 minutes before slicing into 1 inch slices
• Serve peaches and onions on the side
  
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