This video shows you how to make a pan sauce for roasted pork tenderloin with balsamic-glazed peaches. This is the second part of a two-part video. In the first part, Chef John’s Glazed Balsamic Peaches, you saw how to prepare the peaches and pork tenderloin for the oven. Now you’ve taken the roast out of the oven, and it’s time for the fun to really begin. You’ll deglaze the roasting pan with a little balsamic vinegar, finishing with a wee chunk of cold butter. It’s an easy and impressive summer dinner. Serve the slices of pork and glazed peaches alongside mixed greens with a super-simple balsamic vinaigrette.