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!
Bourbon Pork Tenderloin With Peach Chutney
More From Oxmoor House
Marinate: 8 Hours
Amount per serving
- Calories: 250
- Fat: 4.7g
- Saturated fat: 1.4g
- Protein: 25.2g
- Carbohydrate: 24.6g
- Fiber: 1.8g
- Cholesterol: 79mg
- Iron: 1.6mg
- Sodium: 453mg
- Calcium: 18mg
- 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.
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.
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