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
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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.