- Preheat oven to 375F.
- Season tenderloin with just a little salt and lots of freshly ground black pepper and rub Herbes de Provence all over sides of tenderloin.
- Wrap tenderloin with slices of prosciutto, trying to make sure the ends meet all along the same side. This seals in the herb mixture.
- Heat cast iron or other skillet over high heat. Add oil. Sear tenderloin on all sides starting with the side where the prosciutto ends overlap. This should only take 2-3 minutes per side. Place on sheet pan and put in preheated oven to finish cooking until the meat reaches an internal temperature of 145-150F (about 10-15 minutes).
- Wipe cast iron clean with paper towels. In same pan over medium heat, melt 2 tbsp butter with a little oil. This will help butter from burning.
- Add thyme to infuse butter and then peach wedges.
- Sprinkle with coconut sugar, tossing to coat. Sautée for a few minutes until peaches begin to caramelize.
- Deglaze with white wine and keep sautéeing until a nice syrupy sauce forms.
- Season with salt and pepper. Pork should rest for 5 minutes before slicing. Serve with thymed peach sauce.