Bourbon Pork Tenderloin With Peach Chutney

Photo: Oxmoor House

Yield:

4 servings

Recipe from

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

Ingredients

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

Preparation

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.

Note:

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.

Oxmoor House Healthy Eating Collection

January 2001