Pork tenderloin rubbed with Indian spices and served with pickled peaches makes a delicious pairing with Domaine Pfister Gewurztraminer from Alsace
Preheat the oven to 450F. Place a 12 inch cast iron skillet in the oven for about 10 minutes.
In a small bowl mix the Garam Masala, cumin, salt and pepper together.
Dry the pork tenderloins and lightly coat them with olive oil. Rub the tenderloins with the spice mix, coating all sides.
Carefully remove the preheated cast iron skillet from the oven with oven mits, and add olive oil to just coat the bottom of the skillet. Place the tenderloins in the pan and return it to the oven. Roast for 10 minutes and then turn the tenderloin to the other side. Reducing the oven temperature to 400F and roast for another 10-15 minutes. Internal temperature should be 140-145F. Remove from skillet and rest on cutting board, covered with foil for about 10 minutes. Slice and serve with pickled peaches.
In a stainless steel or enamel pot, add the sugar, vinegar, cloves, cinnamon sticks, star of anise, black peppercorns, and 1/3 cup water. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar.
Once the sugar is dissolved, reduce the heat to medium-low and add the peaches. Cook without boiling for about 10-15 minutes.
With a slotted spoon, carefully spoon the peaches into a clean quart-size jar. Add the syrup and spices, filling to within 1/2 " of the top rim. Chill for about 4 hours before serving. Peaches will keep in the refrigerator for 2 months.