Bourbon Peach Pork Tenderloin Recipe

Name: Bourbon Peach Pork Tenderloin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Peach Jam Or Jelly; 2 Tablespoons Bourbon (optional); 2 cloves Garlic, Minced; 1 Medium Lime Or Lemon, Zest And Juice; 1/4 cups Olive Oil; Coarse Salt And Ground Black Pepper; 1 whole (about 1 1/4 Lb. Size) Pork Tenderloin; 3 whole Peaches, Cored And Diced; 1 whole Jalapeno, Seeded And Finely Diced; 1/2 whole Medium Red Onion, Finely Diced; 1 Medium Lime Or Lemon, Zest And Juice; 2 teaspoons Honey; 1/4 cups Cilantro; Coarse Salt And Ground Black Pepper

Servings: persons

1/2 cups Peach Jam Or Jelly
2 Tablespoons Bourbon (optional)
2 cloves Garlic, Minced
1 Medium Lime Or Lemon, Zest And Juice
1/4 cups Olive Oil
Coarse Salt And Ground Black Pepper
1 whole (about 1 1/4 Lb. Size) Pork Tenderloin
3 whole Peaches, Cored And Diced
1 whole Jalapeno, Seeded And Finely Diced
1/2 whole Medium Red Onion, Finely Diced
1 Medium Lime Or Lemon, Zest And Juice
2 teaspoons Honey
1/4 cups Cilantro
Coarse Salt And Ground Black Pepper

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.
3
Taste and adjust seasoning, if desired.
4
Remove 1/4 cup of the marinade and place in a small container fitted with a lid; refrigerate.
5
Place pork tenderloin in a large Ziploc bag.
6
Add remaining peach marinade and zip the bag.
7
Place in the refrigerator and allow to marinate for at least 2 and up to 24 hours, rotating the bag halfway through.
8
Preheat grill to medium-high.
9
Place pork tenderloin on the hot grill and allow to cook 1215 minutes, turning halfway through while basting with the remaining 1/4 cup marinade, until internal temperature reaches 140 degrees F (it will continue to cook as it rests).
10
Allow pork to rest on a cutting board for 10 minutes before slicing.
11
In the meantime, prepare the salsa.
12
Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro.
13
Season with salt and black pepper.
14
Taste and adjust seasoning, if necessary.
15
Serve sliced pork tenderloin with peach salsa.

223

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cups Peach Jam Or Jelly, 2 Tablespoons Bourbon (optional), 2 cloves Garlic, Minced, 1 Medium Lime Or Lemon, Zest And Juice, and more.

Yes, Bourbon Peach Pork Tenderloin falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bourbon Peach Pork Tenderloin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions