There is booze in this bourbon peach pork tenderloin.
Sometimes we drink it, sometimes we cook with it. Sometimes we do both.
And after you hear about what I'm cooking in booze, you'll sit down and eat the juicy pork tenderloin that's soaked in boozy peach stuff and then grilled to perfection and topped with a supafresh peach salsa.
Won't you?
How to make bourbon peach pork tenderloin
The first step is marinating the pork tenderloin in a mix of peach preserves, bourbon, garlic, olive oil and lime or lemon juice. It's simple, but it's fantastic. The perfect mix of sweet and savory. Mmmhmm.
And you guys, if you don't have bourbon laying around the house, it is optional in this recipe. (But really, it's not optional.)
Just kidding, you really can leave it out and just use the peaches as the marinade. And if you don't have or can't find peach jam/jelly, you can go ahead and puree some fresh or frozen peaches, and that'll work just fine.
And once the pork's been soaking in all that goodness for at least a few hours, you can go ahead and throw it on the grill and let it get those beautifully-necessary grill marks until it's perfectly done on the inside.
I like to use a meat thermometer to test for doneness. I take the pork off when the internal temp is 140 degrees Fahrenheit because it'll carryover cook about 5 degrees, bringing it to a perfect 145.
It's easy to overcook pork out of fear of doneness, but that's why the meat thermometer is your friend. Trust me, overcooked pork is NOT your friend.
Then, top it with some spicy, yet sweet and juicy peach salsa. And then you'll proceed to put that peach salsa on everything in the fridge.
And, here are some other peach recipes that'll knock your socks off:
Bourbon Peach Pork Tenderloin
Simple bourbon peach glazed pork tenderloin topped with fresh peach salsa.
- 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
Pork + Marinade:
- ½ cup peach jam or jelly
- 2 tablespoons bourbon (optional)
- 2 cloves garlic, minced
- Zest and juice of 1 medium lime or lemon
- ¼ cup olive oil
- ½ teapsoon coarse salt
- ¼ teaspoon ground black pepper
- 1 ½ - 2 pounds pork tenderloin
Peach Salsa:
- 3 peaches, cored and diced
- 1 jalapeno, seeded and finely diced
- ½ medium red onion, finely diced
- Zest and juice of 1 medium lime or lemon
- 2 teaspoons honey
- ¼ cup cilantro, chopped
- Dash coarse salt
Instructions
- 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. Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate.
- Place pork tenderloin in a large Ziploc bag. Add remaining peach marinade and zip the bag. Place in the refrigerator and allow to marinade for at least 2 to 24 hours, rotating the bag halfway through.
- Preheat grill to medium-high. Place pork tenderloin on the hot grill and allow to cook 12-15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140 degrees (the pork will carryover cook). Allow pork to rest on a cutting board for 10 minutes before slicing.
- In the meantime, prepare the salsa. Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro. Season with salt. Taste and adjust seasoning, if necessary.
- 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: ⅙ 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
Keywords: easy, best, simple, healthy, marinated, flavorful, delicious
Does anyone else say booze? If not, at least say yes to this boozy pork tenderloin, friends.
Chelsea V says
I'm sure it says somewhere in the recipe, but I can't find it. How large is the pork tenderloin that you used??
Julie Andrews says
Hi Chelsea! I used a 1 1/2 to 2 lb. pork tenderloin. I hope that helps! Happy cooking 🙂
Teri Giese says
This looks amazing!And we love our pork!!Found you on pinterest,sign me up for your newsletter,foodie friend?!
Julie Andrews says
Subscribed! Thank you 🙂
Laurs says
What would you serve this with?
Julie Andrews says
It'd be delicious with grilled veggies and potatoes, or a simple rice or pasta side. I'd keep the flavors mild in the side and let the bourbon and peach salsa shine 🙂