Recipe adapted from Gena Knox. For more about Gena, visit genaknox.com.
Note for New Years: Pork is considered a New Year’s Day tradition in various cultures due to its symbolic associations with prosperity, progress, and good luck.
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
You had me at “bourbon”!
I substituted blueberry preserves and used peach liquor and honey. The temp recommended is that on the grill or in the dome?
Used a sweet and smokey rub then used there BBN, Peach and Cinnamon glaze the last 5 min on both side 2.5 min each side. Of course BBN on a side glass is a must!!
I took Chad’s advice except I put half the peach glaze in Lodge loaf pan, added the tenderloin and topped it with the remaining glaze. I let it cook until recommended temperature. Wow! This is what grilling with charcoal on a Big Green Egg is all about! A little char, a moist, tender piece of pork, and a delicious, boozy sauce!
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!
so about 22 minutes cooking time at 400.
I don’t have peaches but I wonder if an apple juice reduction with some bourbon mixed in would work as the glaze.
Great recipe! I forgot to pick up peach preserves so substituted fig-paste and grilled figs (instead of peaches).
Came out delish!
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!
Just grilled this receipe and it turned out great! I added cayenne to give it some kick with the sweet. Everyone loved it.
Great! I used it on pork chops. A change from regular grilled chops. Will definitely keep it in my file
This doesn’t say what to do with the bourbon? Do you mix it with the preserves?
I put the bourbon in the small bowl with the other ingredients. It was awesome.
Right
Drink one. Mix one with preserve.
Pro tip right there
Great suggestion’n
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….
I drank it x 3 And then added some… Who know how much
You drink the bourbon.
I think the obvious answer here is to sip it, neat of course.
stupid isn’t it?