Bourbon Pork Tenderloin With Peach Chutney

Bourbon Pork Tenderloin with Peach Chutney Recipe
Photo: Oxmoor House


4 servings

Recipe from

Oxmoor House

Recipe Time

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

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


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


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.


All bourbon is whiskey, but not all whiskey is bourbon. Bourbon is made from corn and lends a slightly sweet taste to this pork entrée. Another type of whiskey, such as Scotch, won't impart the same flavor. If you don't have bourbon on hand, use this simple substitution: Combine 1 teaspoon vanilla extract and ½ cup apple juice. Proceed with the recipe as directed.