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Bourbon Glazed Pork Tenderloin
Gena Knox
Pork
Roast
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
Directions
- 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
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