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Grilled Peach Bourbon Pork Tenderloin

June 27, 2012 by The Runaway Spoon 2 Comments

Summer grilling season is upon us, and I think pork tenderloin is a wonderful meat to grill. Its quick, easy and really takes on flavor.  Add a marinade and sauce made from fresh, peak of the season peaches and a splash of bourbon and you’ve got a real Southern treat.  Fresh green beans are a wonderful accompaniment, in keeping with the seasonal summer meal.

This dish is attractive served with grilled peaches, which are also delicious.  Cut the peaches into halves or wedges, lightly brush with olive oil or spray with cooking spray and grill cut side down for a few minutes to create the grill marks.

Grilled Peach Bourbon Pork Tenderloin

1 pound fresh peaches, peeled and pitted (about 4)

1 large shallot

3 Tablespoons bourbon

1 Tablespoon lemon juice

2 medium garlic cloves

1 piece (1/2 inch) fresh ginger, peeled and chopped

½ teaspoon salt

½ teaspoon freshly ground black pepper

2 pork tenderloins

½ cup chicken broth

Process the peaches in a food processor until smooth.  Add the shallot, bourbon, lemon juice, garlic ginger, salt and pepper and puree until you have a smooth paste.  Pour the marinade into a zip top bag and add the tenderloins.  Seal the bag and squish everything around until the tenderloins are well coated.  Refrigerate for 4 – 6 hours, turning around several times to cover the pork.

When ready to cook, heat the grill to medium-high heat.  Remove the pork, reserving the marinade.  Sweep any excess marinade off the tenderloins with your fingers.  Sear the tenderloins for about 2 minutes on each side.  Close the lid of the grill and cook for about 15 minutes, then turn the pork over and cook a further 10 – 15 minutes until the pork reaches an internal temperature of 150°.  Remove the meat to a platter, cover with foil and let rest for 10 minutes before thinly slicing.

While the pork is cooking, transfer the marinade to a small saucepan.  Add the chicken broth and bring to a boil.  Reduce the sauce until it coats the back of a spoon. Season to taste with salt and pepper. Spoon over the sliced pork.

Serves 4 – 6

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Filed Under: Farmers Market, Fruit, Fruit and Vegetables, Meat Poultry Seafood, Pork, Southern Specialties Tagged With: bourbon, farmers market, grilling, peaches, pork, Southern specialties

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Comments

  1. Jackie @Syrup and Biscuits says

    June 27, 2012 at 10:35 pm

    Peaches, bourbon and pork are a winning flavor trio!

Trackbacks

  1. Peach Bourbon Buttermilk Pudding with Candied Pecans « The Runaway Spoon says:
    July 28, 2013 at 12:12 pm

    […] summer peaches and Southern bourbon is a favorite of mine, and I use it in savory dishes, like Peach Bourbon Grilled Pork Tenderloin, or in sweets, like Peach Butterbourbon Sauce. Faced with an abundance of gorgeous peaches this […]

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I'm P.C. I think I am like most people. Somewhere in the middle between food snob and food schlub. Just being in the kitchen makes me happy. I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

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