Not sure about you but the sound of Bourbon, peaches and pork makes my mouth water so when I came across this recipe for Bourbon Glazed Pork Tenderloin on the Big Green Egg website it certainly piqued my interest. Especially now that fall has arrived in the Charlotte area we are loving pork dishes and this one was very very tasty.
Start by setting up the Big Green Egg for direct heat, light the charcoal and allow the temperature to rise to 400F. In the mean time cut five peaches into quarters and rub two pork tenderloins with 2tsp olive oil and a mixture of 1/4tsp cinnamon, 1tsp smoked paprika and 1tsp salt.
In a sauce pan combine 1/2 cup of peach preserves (you can use nectarine preserve if you can’t find peach) with 2Tbsp bourbon. Bring the mix to a boil and allow it to simmer down a bit.
Once the Egg is at 400F place the pork tenderloins on the grid and close the lid. Turn the tenderloins every few minutes and grill until the internal temperature reaches 135F. This will take about 8-10 minutes depending on your tenderloin size. We used two 1lb pieces. In the final minutes of grilling, brush the pork tenderloins with the bourbon glaze.
Remove the pork tenderloins from your Big Green Egg and let them rest under aluminum foil for ten minutes. In the mean time place your peach quarters on the Big Green Egg and grill them for two minutes on each side.
Plate your dish and enjoy! We served this with mashed sweet potatoes and a green salad that we had added fresh peach chunks to as well. What a tasty way to enjoy fresh and grilled peaches side by side!
