Description
Bourbon Peach Pork Tenderloin with fresh peach salsa.
Ingredients
- FOR THE PORK:
- ½ cups Peach Jam Or Jelly
- 2 Tablespoons Bourbon (optional)
- 2 cloves Garlic, Minced
- 1 Medium Lime Or Lemon, Zest And Juice
- ¼ cups Olive Oil
- Coarse Salt And Ground Black Pepper
- 1 whole (about 1 1/4 Lb. Size) Pork Tenderloin
- FOR THE PEACH SALSA
- 3 whole Peaches, Cored And Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- ½ whole Medium Red Onion, Finely Diced
- 1 Medium Lime Or Lemon, Zest And Juice
- 2 teaspoons Honey
- ¼ cups Cilantro
- Coarse Salt And Ground Black Pepper
Preparation
Whisk together peach jam, bourbon (if using), garlic, and citrus zest and juice. Slowly whisk in olive oil until incorporated and season with salt and pepper. Taste and adjust seasoning, if desired. Remove ¼ cup of the marinade and place in a small container fitted with a lid; refrigerate.
Place pork tenderloin in a large Ziploc bag. Add remaining peach marinade and zip the bag. Place in the refrigerator and allow to marinate for at least 2 and up to 24 hours, rotating the bag halfway through.
Preheat grill to medium-high. Place pork tenderloin on the hot grill and allow to cook 12–15 minutes, turning halfway through while basting with the remaining ¼ cup marinade, until internal temperature reaches 140ºF (it will continue to cook as it rests). Allow pork to rest on a cutting board for 10 minutes before slicing.
In the meantime, prepare the salsa. Mix together peaches, jalapeno, red onion, citrus zest and juice, honey and cilantro. Season with salt and black pepper. Taste and adjust seasoning, if necessary.
Serve sliced pork tenderloin with peach salsa.
