One 1-pound pork tenderloin
4 thin slices prosciutto
Two 1/4-inch-thick slices pancetta, diced
1/2 shallot, minced
1/4 cup bourbon
2 tablespoons brown sugar
2 tablespoons rice wine vinegar
1 tablespoon whole-grain mustard
2 peaches, peeled, pitted and cut into 1/2-inch dice
1 stick cinnamon
Olive oil, if needed
1 bunch asparagus, stems removed and discarded
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