Bourbon Peach Grilled Pork Tenderloin

You’re going to love grilling season when it involves this bourbon peach pork tenderloin!

Juicy pork tenderloin is marinated in a homemade bourbon peach preserve juice, then grilled to perfection and topped with fresh peach salsa.

It’s officially the best grilled pork dish of the summer!

How to make bourbon peach grilled pork tenderloin

Featured Ingredients

For the pork and marinade:

• Peach jam or jelly:
• Bourbon:
• Garlic:
• Olive oil:
• Pork tenderloin:

For the peach salsa:

• Peaches:
• Jalapeno:
• Red onion:
• Lime:
• Cilantro:

Step-by-Step Instructions

1. Whisk together peach jam, bourbon (if using), garlic, and citrus zest and juice.
2. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired.
3. Place pork tenderloin in a large Ziploc bag. Add the peach marinade and zip the bag. Place in the refrigerator and allow to marinade at least 2 hours (or overnight), rotating the bag halfway through.
4. Preheat grill to medium-high; coat with cooking spray.
5. Place the pork tenderloin on the grill and allow to cook 15-20 minutes, turning halfway through, until internal temperature reaches 140 degrees (the pork will carryover cook).
6. Allow the pork to rest on a cutting board for 5-10 minutes before slicing.
7. In the meantime, prepare the salsa. Mix together the peaches, jalapeno, red onion, citrus zest and juice and cilantro. Season with salt. Taste and adjust seasoning, if necessary.
8. Serve sliced pork tenderloin with peach salsa.

Recipe Substitutions and Alterations

Nutrition Considerations

Summer recipes to add to your menu:

• Mango Cucumber Salsa
• Frozen Banana Fudge Pops
• Strawberry Basil Bruschetta
• Zucchini Roll Ups
• Berry Chicken Salad with Honey Balsamic Vinaigrette
• Peach Guacamole
• Green Bean Potato Salad

Bourbon Peach Grilled Pork Tenderloin

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Simple bourbon peach glazed pork tenderloin topped with fresh peach salsa.

• Author: Julie Andrews
• Prep Time: 15-20 mins
• Cook Time: 20-25 mins
• Total Time: 35-45 mins + 2 hours marinade time
• Yield: Serves 6
• Category: Entree
• Method: Grilling, No-Cook
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Pork + Marinade:

• 1/2 cup peach jam or jelly
• 2 tablespoons bourbon (optional)
• 2 cloves garlic, peeled and minced
• Zest and juice of 1 medium lime or lemon
• 1/4 cup olive oil
• 1/2 teapsoon coarse salt
• 1/4 teaspoon ground black pepper
• 1 1/2 – 2 pounds pork tenderloin

Peach Salsa:

• 3 peaches, cored and diced
• 1 jalapeno, seeded and finely diced
• 1/2 medium red onion, finely diced
• Zest and juice of 1 medium lime or lemon
• 2 teaspoons honey
• 1/4 cup cilantro, chopped
• Dash coarse salt

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Instructions

1. Whisk together peach jam, bourbon (if using), garlic, and citrus zest and juice. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired.
2. Place pork tenderloin in a large Ziploc bag. Add the peach marinade and zip the bag. Place in the refrigerator and allow to marinade at least 2 hours (or overnight), rotating the bag halfway through.
3. Preheat grill to medium-high; coat with cooking spray. Place the pork tenderloin on the grill and allow to cook 15-20 minutes, turning halfway through, until internal temperature reaches 140 degrees (the pork will carryover cook). Allow the pork to rest on a cutting board for 5-10 minutes before slicing.
4. In the meantime, prepare the salsa. Mix together the peaches, jalapeno, red onion, citrus zest and juice and cilantro. Season with salt. Taste and adjust seasoning, if necessary.
5. Serve sliced pork tenderloin with peach salsa.

Notes

Cooking Tip: The pork can also be roasted in the oven at 375 degrees, until the internal temperature reaches 140 degrees.

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 303
• Sugar: 17g
• Sodium: 261mg
• Fat: 13g
• Saturated Fat: 2g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 24g
• Cholesterol: 75mg