Grilled Pork Tenderloin with Peach-Bourbon BBQ Glaze

Steps

1. Step 1

   In a small bowl, stir together the brown sugar, 2 tsp kosher salt, smoked paprika, garlic powder, black pepper, onion powder and cayenne. Pat the tenderloins dry, rub them all over with the vegetable oil, then coat them evenly with the spice mixture. Let them sit at room temperature while you make the glaze and heat the grill.

   10 min

   • 2 pork tenderloins (about 1 1/4 lb each)
   • 1 tbsp light brown sugar
   • 2 tsp kosher salt
   • 2 tsp smoked paprika
   • 1 tsp garlic powder
   • 1 tsp black pepper
   • 1/2 tsp onion powder
   • 1/4 tsp cayenne pepper
   • 1 tbsp vegetable oil
2. Step 2

   Combine the peach preserves, bourbon, cider vinegar, ketchup, Dijon, Worcestershire and 1/2 tsp salt in a small saucepan. Simmer over medium heat, stirring often, until slightly thickened and glossy, 6 to 8 minutes. Pour about half into a small bowl for basting and reserve the rest for serving (keeping them separate means no raw-pork brush goes into the serving sauce).

   10 min

   • 3/4 cup peach preserves
   • 1/3 cup bourbon
   • 3 tbsp cider vinegar
   • 2 tbsp ketchup
   • 1 tbsp Dijon mustard
   • 1 tsp Worcestershire sauce
   • 1/2 tsp kosher salt
3. Step 3

   Heat the grill for two-zone cooking: pile the coals on one side, or set one or two burners of a gas grill to high and leave the others off. Scrape the grates clean and oil them well.

   10 min

4. Step 4

   Sear the tenderloins over the hot side, turning every 2 minutes, until browned on all sides, about 8 minutes total.

   8 min

   • 2 pork tenderloins (about 1 1/4 lb each)
5. Step 5

   Move the pork to the cooler side of the grill and cover. Cook, turning and brushing with the basting glaze every 4 to 5 minutes, until an instant-read thermometer in the thickest part reads 140°F, 10 to 15 minutes more. Transfer to a cutting board, brush with a little more basting glaze, tent loosely with foil and rest 10 minutes.

   15 min · 140°F

   • 2 pork tenderloins (about 1 1/4 lb each)
6. Step 6

   While the pork rests, toss the peach halves and scallions with the olive oil and a pinch of salt. Grill the peaches cut side down over the hot side until well marked, 3 to 4 minutes, then turn and grill 2 minutes more. Grill the scallions, turning once, until softened and charred in spots, about 3 minutes.

   7 min

   • 3 firm-ripe peaches
   • 1 bunch scallions
   • 1 tbsp olive oil
   • salt
7. Step 7

   Slice the pork crosswise into 1/2-inch medallions. Arrange on a platter with the grilled peach halves and scallions, and spoon the reserved glaze over the top or serve it alongside.

   5 min

   • 2 pork tenderloins (about 1 1/4 lb each)

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026