Bourbon Peach Pork Tenderloin

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



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


  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. Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate.
  2. 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.
  3. 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.
  4. 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.
  5. Serve sliced pork tenderloin with peach salsa.


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


Keywords: easy, best, simple, healthy, marinated, flavorful, delicious