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 😉
If you like Peach Bourbon Pork Tenderloin, you might also like these recipes…
And join my Grilling and Smoking Facebook Group!
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
- 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
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.
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).
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.
Serve with the peach sauce for dipping that was set aside earlier.