Peach Bourbon Pork Tenderloin
My husband’s at it again, friends…coming up with more fantastic recipe ideas like this Peach Bourbon Pork Tenderloin!
And this can be cooked in the oven or on your Traeger pellet grill for a slight smoky flavor.
He sends me random texts when he sees an idea for something yummy and then my wheels start turning with how to make his idea into a reality.
It’s how we roll, and I think it’s working out pretty well for both of us 😉
How to Make Peach Bourbon Pork Tenderloin
We have a mix of sweet and savory here. Also using both peach bourbon AND peach jelly to get maximum…ummm…peachiness 🙂
Add the honey, peach bourbon and jelly, balsamic vinegar, soy sauce, garlic, kosher salt, pepper, and crushed red pepper flakes to a saucepan.
Bring it to a boil and then reduce the heat to simmer for 15 to 18 minutes.
Whisk it a few times throughout and you’ll see it slowly transition from a thin liquid to a thick glaze.
If it gets too thick just add more liquid (personally I’d go with the bourbon) and if it’s too thin, simply let it simmer a bit longer.
Set half of the glaze aside to serve as a dipping sauce.
Use the other half to brush on all sides of a pork tenderloin, mine was about 1 1/2 pounds.
Brush with the sauce before cooking and also a few times throughout.
Cooking options are in the oven or smoker.
If baking in the oven place the pork on a lined baking sheet, if using a smoker, right on the grate is just fine.
Both would be at 375 degrees for 25 to 35 minutes.
I usually stick with internal temp at 145 degrees rather than cook time to avoid overcooking.
After a few more times with the glaze, you can see it gets nice and thick and a beautiful color.
Serve Peach Bourbon Pork Tenderloin with the remaining peach glaze 🙂
Yes, I garnished with fresh thyme but only for the presentation (I tend to be a little “extra” sometimes).
It was darn yummy and that glaze would…in the words of Guy Fieri… even be good on a flip flop 😉
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If you like Peach Bourbon Pork Tenderloin, you might also like these recipes…
Maple Pork Tenderloin and Apples
Peach Bourbon BBQ Grilled Chicken
Traeger Smoked Bacon
BBQ Pork and Waffles with Bourbon Syrup
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Peach Bourbon Pork Tenderloin
Peach Bourbon Pork Tenderloin has a sweet glaze with peach jelly and peach bourbon, it can be baked in the oven or cooked on the smoker
Ingredients
- 1 cup peach jelly
- 1/2 cup peach bourbon
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1 Tbsp garlic paste or minced garlic
- kosher salt, pepper, crushed red pepper flakes
- 1 1/2 pound pork tenderloin
Instructions
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Put the peach jelly, peach bourbon, balsamic vinegar, soy sauce, honey, garlic, kosher salt, pepper, and crushed red pepper flakes in a saucepan. Bring to a boil and reduce the heat to simmer for 15 to 18 minutes, stirring a few times.
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Set half of the peach sauce aside for dipping. Put the pork tenderloin on a lined baking sheet and brush some of the peach sauce on all sides of the pork (save some and brush a few times as it cooks).
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Bake in a 375 degree oven for 25 to 35 minutes, or until the internal temperature is 145 degrees. Brush with peach glaze a few times.
Note: This can also be cooked in a Traeger grill/ smoker, also at 375 degrees for 25 to 35 minutes directly on the grill grate. Brush with peach glaze a few times.
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Serve with the peach sauce for dipping that was set aside earlier.
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