Bourbon Pork Tenderloin With Peach Chutney

1. 1

   Trim fat from pork. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag. Add tenderloin; marinate in refrigerator 8 hours.

2. 2

   Coat grill rack with cooking spray; place on grill over medium-hot coals (350u00b0 to 400u00b0). Remove tenderloin from bag, reserving marinade. Place tenderloin on rack. Grill, covered, 9 minutes; turn tenderloin, and brush with marinade. Cover and grill 7 to 9 additional minutes or until meat thermometer inserted into thickest part of tenderloin registers 160u00b0.

3. 3

   Combine peaches, chutney, and green onion in a medium bowl, stirring well. Cut pork into thin slices, and spoon peach chutney over slices.

* Per serving · 4 servings · Values may vary.

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