2 cups coarsely chopped peeled fresh or frozen peaches, thawed
1/4 cup hot mango chutney
1 tablespoon sliced green onions
How to Make It
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.
Oxmoor House Healthy Eating Collection
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The pork was delicious! The marinade added a great deal of flavor, and complemented the smoky crust from grilling it. Well worth buying bourbon for! The sauce was not that interesting, though, and next time, I think I would just caramelize peaches and green onions to serve on the pork. It hardly needed anything, even though the accompanying late-season corn was a good side dish. Quick, easy and very tasty; I will definitely make this again!
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