Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0
Recipe by Oxmoor House January 2001

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Credit: Oxmoor House

Recipe Summary

prep:
5 mins
cook:
18 mins
marinate:
8 hrs
total:
8 hrs 23 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

250 calories; fat 4.7g; saturated fat 1.4g; protein 25.2g; carbohydrates 24.6g; fiber 1.8g; cholesterol 79mg; iron 1.6mg; sodium 453mg; calcium 18mg.
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