Bourbon Pork Tenderloin With Peach Chutney

Photo: Oxmoor House

Yield: 4 servings
Recipe from Oxmoor House

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Recipe Time

Cook Time:
Prep Time:
Marinate: 8 Hours

Nutritional Information

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


  1. 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.
  2. 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°.
  3. 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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