Bourbon Pork Tenderloin With Peach Chutney

Oxmoor House
Bourbon Pork Tenderloin with Peach ChutneyRecipe
Photo: Oxmoor House
4 servings


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1 (1-pound) pork tenderloin
1/2 cup bourbon
2 tablespoons coarse-ground mustard
1 tablespoon chopped fresh thyme leaves
Cooking spray
2 cups coarsely chopped peeled fresh or frozen peaches, thawed
1/4 cup hot mango chutney
1 tablespoon sliced green onions


Prep: 5 Minutes
Cook: 18 Minutes
Marinate: 8 Hours

Trim fat from pork. Combine bourbon, mustard, and thyme in a large heavy-duty, zip-top plastic bag. Add tenderloin; marinate in refrigerator 8 hours.

Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove tenderloin from bag, reserving marinade. Place tenderloin on rack. Grill, covered, 9 minutes; turn tenderloin, and brush with marinade. Cover and grill 7 to 9 additional minutes or until meat thermometer inserted into thickest part of tenderloin registers 160°.

Combine peaches, chutney, and green onion in a medium bowl, stirring well. Cut pork into thin slices, and spoon peach chutney over slices.

Created date

January 2010

Nutritional Information

Calories 250
Fat 4.7 g
Satfat 1.4 g
Protein 25.2 g
Carbohydrate 24.6 g
Fiber 1.8 g
Cholesterol 79 mg
Iron 1.6 mg
Sodium 453 mg
Calcium 18 mg