Bourbon Glazed Pork Tenderloin

Recipe adapted from Gena Knox. For more about Gena, visit genaknox.com.

Ingredients

  • 1 teaspoon smoked paprika
  • 1⁄4 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 teaspoons olive oil
  • 1⁄2 cup peach preserves
  • 2 tablespoon bourbon
  • 2 (1-pound) pork tenderloins, trimmed and silver skin removed
  • 5 peaches, unpeeled and cut into quarters

Instructions

In a small bowl, combine paprika, cinnamon and salt. Rub tenderloins with olive oil and sprinkle with spice rub.

Set EGG for direct cooking (no convEGGtor) at 400°F/204°C. Grill pork, turning as needed, until lightly charred and meat thermometer inserted in thickest part registers 135°F/57°C, about 9 minutes. During the last few minutes of grilling, brush pork with peach glaze to finish.

While pork is grilling, place peach quarters on EGG for about 2 minutes per side, until lightly charred. Allow pork to rest 10 minutes before slicing. Serve with grilled peaches.

Serves 4-6

15 thoughts on “Bourbon Glazed Pork Tenderloin

    1. I drank mine….took away all the anxiety over whether tings would work out…in fact I decided to have some more bourbon so all was good….

  1. Am I reading the recipe correctly in that it only takes 9 mins to cook a 1lb loin? Takes 5x as long to get egg to recommended recipe temp – lol!

  2. Great recipe! I forgot to pick up peach preserves so substituted fig-paste and grilled figs (instead of peaches).
    Came out delish!

  3. Mix the bourbon with the peach preserves. I put the tenderloins on the grill and flipped at 9 min, then again at 9 min, then brushed on the glaze and flipped, let cook for 2 min, then flipped and let cook for 2 more minutes. Turned out perfect!

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