Print

Flavorful Grilled Peach Bourbon BBQ Pork Tenderloin

grilled peach bourbon bbq pork tenderloin - featured image
Print Recipe

A quick and easy summer dinner featuring tender grilled pork tenderloin glazed with a sweet, smoky peach bourbon BBQ sauce that balances fruity brightness with bourbon warmth.

Ingredients

Scale
  • 1 whole pork tenderloin (about 1 to 1.5 pounds / 450 to 680 grams), trimmed of silver skin
  • 2 large ripe peaches, halved and pitted (fresh or frozen thawed)
  • 1/4 cup bourbon whiskey (60 ml)
  • 1/2 cup ketchup
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • Fresh herbs (parsley or thyme), optional for garnish

Instructions

  1. Trim the pork tenderloin by removing silver skin and excess fat. Pat dry with paper towels.
  2. In a mixing bowl, whisk together ketchup, apple cider vinegar, brown sugar, Dijon mustard, smoked paprika, garlic powder, cayenne pepper (if using), and bourbon until smooth. Set aside about 1/3 cup for basting and reserve the rest for serving.
  3. Preheat grill to medium-high heat (around 400°F / 205°C). Lightly oil the grill grates to prevent sticking.
  4. Brush peach halves with olive oil and season lightly with salt and pepper. Place peaches cut-side down on the grill for 3-4 minutes until grill marks appear and peaches soften slightly. Flip and grill for an additional 2 minutes. Remove and set aside.
  5. Rub pork tenderloin with olive oil and season generously with salt and pepper. Place on grill over direct heat.
  6. Grill pork for 4-5 minutes per side, brushing with reserved BBQ sauce each time you flip. Use tongs to turn without piercing the meat.
  7. Check internal temperature with a meat thermometer; remove pork when it reaches 145°F (63°C). Let rest on a cutting board for 5-10 minutes.
  8. While pork rests, chop grilled peaches roughly and fold into remaining BBQ sauce to make the glaze.
  9. Slice pork into 1/2-inch (1.3 cm) thick slices, drizzle with peach bourbon glaze, and garnish with fresh herbs if desired.

Notes

Do not rush the resting step to keep pork juicy. Brush sauce in thin layers to avoid burning. Control grill heat to prevent sugar in sauce from burning. If flare-ups occur, move pork to indirect heat. Use a meat thermometer to ensure pork reaches 145°F (63°C). Frozen peaches can be used if fresh are unavailable. For indoor cooking, roast pork at 425°F (220°C) for 20-25 minutes and broil peaches separately.

Nutrition

Keywords: grilled pork tenderloin, peach bourbon BBQ sauce, summer dinner, BBQ pork, grilled peaches, bourbon glaze, easy pork recipe

Find it online: https://pokirecipes.com/flavorful-grilled-peach-bourbon-bbq-pork-tenderloin-recipe-easy-perfect-summer-dinner/