Bourbon Peach Grilled Pork Tenderloin
Ingredients
Pork and Marinade
-
½
cup
peach jam or jelly
-
2
tablespoons
bourbon (optional)
-
2
cloves
garlic, peeled and minced
-
1
medium
lime or lemon (zest and juice)
-
¼
cup
olive oil
-
½
teaspoon
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
-
1
medium
lime or lemon (zest and juice)
-
2
teaspoons
honey
-
¼
cup
cilantro, chopped
-
dash
coarse salt
Instructions
- Whisk together peach jam, bourbon, garlic, and citrus zest and juice.
- Slowly whisk in olive oil and season with salt and pepper; adjust seasoning as needed.
- Place pork tenderloin in a Ziploc bag, add the marinade, seal, and refrigerate for at least 2 hours or overnight, rotating halfway through.
- Preheat grill to medium-high and coat with cooking spray.
- Grill the pork tenderloin for 15-20 minutes, turning halfway, until the internal temperature reaches 140°F.
- Let the pork rest for 5-10 minutes before slicing.
- Prepare the salsa by mixing peaches, jalapeno, red onion, citrus zest and juice, and cilantro; season with salt and adjust as necessary.
- Serve sliced pork tenderloin with peach salsa.
Nutrition Facts (estimated)
Servings
6
Calories
303
Total fat
13g
Total carbohydrates
26g
Total protein
24g
Sodium
261mg
Cholesterol
75mg
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